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 aides in blood clotting. SO, if you take coumadin (a blood thinner) do not drink "pot liquor".
Former Senator and Governor of Georgia Zell Miller wrote an impassioned defense of the traditional spelling 'potlikker' to the New York Times.[3]
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