Collard liquor

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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 often highly seasoned with salt, pork and ham (fatback, ham hocks, etc.). According to Southern American folklore, pot liquor is healthy and contains essential vitamins and minerals (including iron, Vitamin C), that help improve the immune system, although this has not been proven to be factual from a scientfic point of view.

The most common ways to eat this can include dipping rolls or cornbread into the soup and adding pickled hot pepper juice.