Pot Likker

Pot likker is the spruce-green broth retrieved from the pot in which greens have been boiled. The greens – mustard, collard, turnip, dandelion – cook for hours, leeching vegetable goodness into the water and giving it a tonic punch like no other soup. It is customary for the greens to share the pot with a hambone or hunk of fatback, the pork adding a mighty measure of fatty animal savor to the vegetable leaves and to the liquid. But pork is not necessary — some cooks make it with smoked chicken; some abjure meat altogether. At Mary Mac’s Tea Room in Atlanta, where the greens are cooked the traditional way, with plenty of pork, the oinky chord rings loud thanks to accompanying cornbread muffins laced with cracklin’s, the crunchy bits of fried fat and skin that greet your teeth with a crunch or a chew, then melt in your mouth.


What do you think of Pot Likker?

Latest Articles & Guides

Lobster roll
6 best restaurants in New England

Looking for some stops along your Road trip  Check out our picks for the 6 best restaurants...

Clam Shack - Lobster Roll
14 Best Lobster Rolls in New England

Bad lobster rolls are easy to come by  We've done the research and have found the best...

Red Rocks
Best Affordable Eats Along Sedona’s Red Rock Drive

Scenic Driving and Good Eating Rising an average of an inch every 60 to 80 years, the...

Road trip | Seattle to Yakima Washington

Road Trip Overview A road trip over the Cascades through Snoqualmie Pass leads not only to a...

America’s Byways: Road trip through the Florida Keys

Road trip through the Florida Keys Surrounded by the Atlantic Ocean and Gulf of Mexico...

The exterior of Santarpio's Pizza
The Best Hidden Gem Restaurants of Boston | Roadfood Bests

Best Hidden Gem Restaurants in Boston Tradition-bound and cutting edge, Boston has...


Connect with us #Roadfood