Southern-style greens with pot liquor
Southern-style greens with pot liquor is a soulful, slow-simmered dish of leafy greens—like collards, turnip, or mustard greens—cooked low and slow with smoked meat like ham hocks or bacon for deep, savory flavor. The 'pot liquor' is the flavorful, nutrient-rich broth left in the pot, often sopped up with cornbread. It's a cornerstone of Southern U.S. cuisine, particularly in African American culinary traditions.
🍽️ Nutrition at a glance
This dish is low in carbs and moderate in protein, primarily from the greens and smoked meat, with key nutrients including vitamins A, C, and K, plus iron and fiber. A typical serving (greens and a bit of pot liquor) is roughly 150-250 calories, depending on the amount of added fat or meat.
Nutrition breakdown
| Calories | 45 kcal |
| Protein | 2.5 g |
| Carbs | 6 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 480 mg |
| Potassium | 350 mg |
| Vitamin A | 250 µg RAE |
| Vitamin C | 15 mg |
| Vitamin K | 400 µg |
| Calcium | 100 mg |
| Iron | 1.2 mg |
| Magnesium | 20 mg |
| Folate | 60 µg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, 'pot liquor' is considered the soul of the dish, with a long history of being valued for its restorative properties and as a way to extract every bit of nutrition from humble ingredients. Nutritionally, cooking greens this way can enhance the bioavailability of certain nutrients, like iron, making them more easily absorbed by the body.
