Talk:Collard liquor
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Collard liquor and pot liquor are not synonomous terms. The product and name,pot liquor or "pot likker" is the liquid formed after the greens have been boiled, in water, with the appropriate type of greens,seasonings and smoked or cured pork meat. "Pot likker" is what remains after you eat the greens and meat. You might have a type of "pot likker" after boiling various types of peas or beans with smoked or cured pork meat. These vegtables of choice would be black eyed peas, field peas with snaps, crowder peas, zipper peas, fresh and or dryed lima beans and others but normally this liquid would not be called "pot likker". Although it still would have a decent taste based on the seasonings and the meat used in the dish.
Ive always known "pot liquor" to be a misspelling of the original name with two Ks. I see no reputable sources cited for "pot liquor"
