Pot liquor

Pot liquor, sometimes spelled potlikker or pot likker, is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey. Pot liquor contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C.

In the Canadian province of Newfoundland and Labrador, the term pot liquor is used to describe the broth left over from boiling multiple vegetables (potato, carrot, cabbage, etc.), usually with the dish known as Jiggs Dinner.