Southern-style braised greens with pot liquor
Southern-style braised greens with pot liquor is a soulful, slow-cooked vegetable dish central to American Southern cuisine. It typically features hearty greens like collards, turnip, or mustard greens, simmered for hours with a smoky, fatty meat such as ham hock, bacon, or salt pork. The resulting tender greens and the deeply flavorful, nutrient-rich cooking liquid, known as 'pot liquor' or 'potlikker,' are both served together.
🍽️ Nutrition at a glance
This dish is generally low in carbohydrates and high in protein and fat, with the fat content depending heavily on the cut of pork used. It is an excellent source of vitamins A, C, and K, as well as minerals like calcium and iron, with a rough calorie estimate of 150-250 per serving depending on preparation.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 12 g |
| Carbs | 8 g |
| Fat | 11 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 650 mg |
| Potassium | 350 mg |
| Vitamin A | 300 mcg RAE |
| Vitamin C | 25 mg |
| Vitamin K | 180 mcg |
| Calcium | 150 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Folate | 100 mcg DFE |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, the pot liquor is considered the prized, soul-nourishing essence of the dish, often sopped up with cornbread, reflecting a 'waste-not' philosophy. Nutritionally, the long cooking time and acidic components like vinegar help break down tough fibers and make the greens' nutrients more bioavailable.
