Pot Liquor
In Southern and Appalachian speech, "pot likker" (or "pot liquor") is the rich, flavorful liquid left after cooking greens such as collards, turnips, or mustard. Often sopped up with cornbread, it’s a beloved staple of Southern cooking.
We used to have a restaurant in town that had the best 'pot liquor' in their greens - I'd drink it from the bowl after all the greens and bacon was gone. I've only known it to be called that. We used to have a restaurant in town that had the best 'pot liquor' in their greens - I'd drink it from the bowl after all the greens and bacon was gone. I've only known it to be called that. Pronunciation
Meaning & Usage
- The liquid left from cooking greens (noun)
Don’t pour out that juice!That’s pot likker - save it for the cornbread.Origin and Etymology
From older English "liquor" meaning "liquid." In Southern/Appalachian kitchens "pot liquor" became "pot likker" in regional pronunciation. Recorded in Southern cookbooks and Appalachian foodways for generations.
Usage Notes
Still a beloved part of Southern cooking today - celebrated in cookbooks, restaurants, and family recipes. Outside the South it may be called "broth from greens" but "pot likker" carries the authentic regional flavor.
Say It Like a Southerner
Say it natural: "pot likker" (rhymes with "picker") - a clipped version of "pot liquor" in regional pronunciation.