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Wednesday, August 7, 2013

Pot Liquor: A Southern Tradition To Salvage Nutritious Broth From Greens

"Pot likker and cornbread" at Mary Mac's Tea Room in Atlanta, Georgia. (wallyg/Flickr)

“Pot likker and cornbread” at Mary Mac’s Tea Room in Atlanta, Georgia. (wallyg/Flickr)

Pot liquor — not what the name implies — is the leftover water of boiled greens.

It’s a Louisiana tradition to save the nutrient and vitamin-rich water that leaches out during cooking.

NPR food and health correspondent Allison Aubrey tastes some of the greens water and shares tips on how to use it.


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Robin and Jeremy

Robin Young and Jeremy Hobson host Here & Now, a live two-hour production of NPR and WBUR Boston.

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