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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.

Guest


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  • Beau Guest

    My grandad from the Upper Peninsula used to use this term when someone committed a traffic faux pas on the road. “That pot-liquor!” or maybe it was “potlicker”

  • Tanja Odzak-Goppold

    So… if you saute your greens, do you also lose the Vit C and Flavonoids? What happens if you steam them? I’ve never really liked boiling any veggie because of the nutrient loss. I would be interested to hear what happens in these other 2 instances.

  • curiositykt

    We always stir fry/steam our greens, and we don’t drain the liquid, we just cook them and put on rice or farro or what not.. I don’t think we are losing any of the vitamins?

    I can’t imagine boiling greens, it sounds so gross.

  • Alabama Girl

    Interesting and fun article. By the way, though, they are “collard greens,” not “collared greens.” I had a fun mental picture of greens in a dress shirt.

  • julia

    Yes i knew that broccoli is really healthy for us and i think that this liquor contains lots of antioxidants. I’ve recenly published an article about vegetables from west Africa hope you’ll like it also http://writing-help.com/blog/essay-sample-nutritious-and-curative-vegetables-of-west-africa/

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