Collard Green Pot Likker – Recipe
Did you know that the most nutritious part of cooked collard greens is the liquid left in the pot? It’s called Pot Likker and was developed by the American slave.
Whenever the slave cooks prepared collards for their white masters, the masters would eat the greens and leave the liquid. So the cooks reserved the liquid, seasoned it with smoked pork and fed it to their families for a very nutritious meal.
Pot Likker, contains essential vitamins and minerals like vitamin c and iron.
My Pot Likker recipe is easy to make and delicious to eat! It’s vegetarian but carnivores can add bacon, ham hocks, or smoked turkey just be mindful of the sodium content.
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You may also substitute collards for mustard or turnip greens.
- 1 bunch collard greens
- 1 bunch mustard greens
- 1 bunch turnip greens
- 2c low sodium vegetable broth
- 2c water
- 1 onion, chopped
- 1-2 garlic cloves, minced
- 1 tablespoon olive oil
- Salt, to taste
- Ground black pepper, to taste
- Wash greens thoroughly, especially if fresh picked from your garden
- Roughly chop greens into bite sized pieces
- In a 5 - 7 quart pot, saute onions and garlic in olive oil until onions are translucent and garlic is fragrant
- Add broth and water. Bring to a boil.
- Add greens.
- Cover and lower heat to medium-low.
- Simmer for 35 - 55 minutes or until desired tenderness.
- Serve in soup bowls.
- Serve with a side of cornbread or corn muffins.
To learn more about the types of food and meals that American slaves ate, see my post on “What the Slaves Ate: Recollections of African American Food and Foodways from the Slave Narratives.”
“What the Slaves Ate” – Book Review
What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives
About the Authors:
Herbert C. Covey is the author of African American Slave Medicine: Herbal and non-Herbal Treatments
Dwight Eisnach is an independent scholar and editor. He has worked for 25 years at the Colorado Juvenile Parole Board.
About the book:
Through the use of first-person narratives, the authors provide a fascinating account of what the African American slave diet consisted of including the recipes they created from their humble provisions. Luckily for us many of the recipes like, “Okra and Tomatoes”, “Sweet Potato Pie”, and “Turnip Greens and Dumplings” have been passed down from generation to generation and are the basis of today’s Soul Food cuisine.
In the chapter dedicated to vegetables, Covey and Eisnach tells us how on some plantations slaves were allowed to have their own vegetable gardens. According to the authors, the reason the master’s conceded to this was threefold:
1. It cut down on the pilferage of food from the main house
2. It saved the master money on buying food for their slaves
3. It contributed to a healthier workforce
Whatever the reasoning, the vegetable garden was an integral part of the slave diet and sustenance. And, although, they could only tend to their gardens at night or on Sundays, they managed to grow an abundance of vegetables. The book’s “Appendix A” gives a detailed list of the vegetables grown by slaves and are the same vegetables explored here at Soul Food Gardening.
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SFG Recommendation:
Even though What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives
The book also includes detailed chapters on:
- meat
- wild game and fish
- dairy
- grains, cereals, and baked goods
- fruits, nuts, and coffee