Potlikker

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Quick Bite

Potlikker is the savory broth left after cooking greens with pork, onions, and seasoning. It is smoky, salty, earthy, and so good people sop it up with cornbread.

History

Potlikker, also spelled pot liquor, is an old Southern food with deep roots in Black, Appalachian, and rural cooking traditions. It comes from the pot after greens, such as collards, turnip greens, or mustard greens, have simmered with smoked pork or other seasoning meat.

In Louisiana, potlikker belongs to the same food world as greens, cornbread, beans, and country cooking. A historical marker in Haynesville, Louisiana, recognizes potlikker’s importance as a food that helped feed poor Southerners.

The liquid is loaded with flavor and nutrients from the greens and meat. For many cooks, throwing it away would be unthinkable. It is broth, sauce, memory, and meal stretcher all in one.

Potlikker is often served with cornbread, which soaks up the broth beautifully. Some people drink it straight from a cup. No judgment.

Fun Facts

• Potlikker is also called pot liquor.
• Cornbread is the classic tool for soaking it up.
• It is humble food with serious historical weight.

Where to Try

Look for greens at Louisiana soul-food restaurants Order collards, mustard greens, or turnip greens and ask for extra potlikker.

Community suppers and church meals Louisiana
Potlikker is right at home where greens, beans, cornbread, and smoked meats are served family-style.

Make it at home with Louisiana greens and smoked pork This is the most reliable way to get true potlikker: a long-simmered pot of greens and a wedge of cornbread.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Potlikker and Greens Serves: 6 Prep: 15 minutes Cook: About 2 hours 15 minutes Difficulty: Easy Style: Louisiana / Southern Greens

Ingredients

For the greens and broth

• 2 pounds collard, mustard, or turnip greens
• 1 smoked ham hock or 6 slices bacon
• 1 onion, chopped
• 3 garlic cloves, smashed
• 6 cups chicken stock or water
• 1 tablespoon apple cider vinegar
• 1 teaspoon sugar, optional
• Salt, black pepper, and hot sauce to taste

For serving

• Cornbread, for serving

Instructions

1. Prepare the greens: Wash greens well and chop.
2. Start the broth: Place ham hock, onion, garlic, and stock in a large pot.
3. Simmer: Simmer for 45 minutes.
4. Add greens: Add greens and cook for 1 to 1 ½ hours, until tender.
5. Season: Stir in vinegar, sugar if using, salt, pepper, and hot sauce.
6. Serve: Serve greens with plenty of broth.
7. Sop: Sop up the potlikker with cornbread.

Traditional note: To make it more traditional, use smoked pork, tender greens, and a long simmer. Do not drain the broth — the potlikker is the prize.

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