Pot liquor — not what the name implies — is the leftover water of boiled greens.
It’s a Louisiana tradition to save the nutrient and vitamin-rich water that leaches out during cooking.
NPR food and health correspondent Allison Aubrey tastes some of the greens water and shares tips on how to use it.
- Read Allison Aubrey’s blog post on NPR’s The Salt
- In defense of the traditional spelling ‘potlikker’
- More segments with NPR’s Allison Aubrey
Guest
- Allison Aubrey, food and health correspondent for NPR. She tweets @AubreyNPRFood.
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