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.”
