pot likker

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.

#SouthernWords #Appalachia #FoodandDrink #Southern

synonyms: broth

Hillbilly Dude Says...

We used to have a restaurant in town that had the best 'pot likker' 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

[POT LICK-er] /ˈpɒt ˌlɪkɚ/

Meaning & Usage

- The liquid left from cooking greens (noun)

Mae:

Don’t pour out that juice!

Earl:

That’s pot likker - save it for the cornbread.

variations: pot liquor

★ "Pot likker" is packed with nutrients and flavor from the greens. Southern cooks traditionally serve it with cornbread for sopping. It’s an example of how nothing goes to waste in Appalachian and Southern kitchens. ★

Origin

From older English "liquor" meaning "liquid." In Southern/Appalachian kitchens "pot liquor" became "pot likker" in regional pronunciation. Recorded in Southern cookbooks, African American food traditions, and Appalachian foodways for generations.

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.

Kin Topics

Kin Words, Stories and More

Common Questions

Is it spelled "pot likker" or "pot liquor"?

Both - "pot liquor" is older English; "pot likker" reflects the Southern/Appalachian pronunciation and spelling.

How do you serve it?

With cornbread for sopping, or as a base for soups.

Is it just collards?

No - turnip, mustard, kale, or any greens can produce "pot likker."