Collard liquor

Collard liquor, also known as pot liquor, sometimes spelled potlikker^[1] or pot likker^[2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens); it is sometimes seasoned with salt, pork or turkey. Pot liquor contains essential vitamins and minerals including iron and Vitamin C. Especially important is that it contains a lot of Vitamin K, which aids in blood clotting.

Former Senator and Governor of Georgia Zell Miller wrote a defense of the traditional spelling 'potlikker' to the New York Times.^[1]

References

1. ^ ^{a b} "POT LIQUOR OR POTLIKKER?". The New York Times. The New York Times Company. 23 February 1982. http://query.nytimes.com/gst/fullpage.html?sec=health&res=940CE4DE133BF930A15751C0A964948260. Retrieved 9 April 2011. 
2. ^ Covey, Herbert C.; Dwight Eisnach (2009). What the slaves ate: recollections of African American foods and foodways from the slave narratives. Santa Barbara, CA: Greenwood Press. pp. 78. ISBN 031337497X.