It’s pot-likking good and bread-soaking delicious. The origin of the term pot likker or potlikker or even pot liquor or collard liquor is unmistakably Southern.
Potlikker is the liquid left behind after boiling a pot of collard greens. The liquor is eaten like a soup with a spoon or soaked up with some good old-fashioned white bread. Add a shake of hot sauce and you can’t go wrong. Sip responsibly.
Use today’s Word of the Day: Spring Asparagus Soup Recipe