| dbo:abstract |
Pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey. Pot liquor contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C. Especially important is that it contains high amounts of vitamin K, which aids in blood clotting. Another term is collard liquor. (en) |
| dbo:alias |
potlikker, collard liquor (en) |
| dbo:country |
dbr:United_States |
| dbo:ingredient |
dbr:Mustard_plant dbr:Pork dbr:Greens_(vegetable) dbr:Turnip dbr:Turkey_meat |
| dbo:ingredientName |
Liquid from boilinggreens(collard greens,mustardgreens,turnipgreens); sometimes salt, smokedporkor smokedturkey |
| dbo:region |
dbr:Southern_United_States |
| dbo:thumbnail |
wiki-commons:Special:FilePath/US_Navy_081127-N-7571...w's_Thanksgiving_dinner.jpg?width=300 |
| dbo:type |
dbr:Soup |
| dbo:wikiPageID |
1766261 (xsd:integer) |
| dbo:wikiPageLength |
4113 (xsd:nonNegativeInteger) |
| dbo:wikiPageRevisionID |
1087778148 (xsd:integer) |
| dbo:wikiPageWikiLink |
dbc:Soul_food dbr:Mustard_plant dbr:Corn_meal dbr:Cornpone dbc:Huey_Long dbc:Vegetable_dishes dbr:United_States dbr:Vitamin_K dbr:Georgia_(U.S._state) dbr:The_New_York_Times dbr:Louisiana dbr:Zell_Miller dbr:Pork dbr:Soup dbr:Stock_(food) dbc:Brassica_dishes dbr:Collard_greens dbc:Brassica_oleracea_dishes dbr:Governor_of_Georgia dbr:Governor_of_Louisiana dbr:Reduction_(cooking) dbc:Cuisine_of_the_Southern_United_States dbc:Soups dbr:Autobiography dbr:Southern_United_States dbr:Greens_(vegetable) dbr:Turnip dbr:Turkey_meat dbr:Every_Man_a_King_(autobiography) dbr:Huey_Pierce_Long,_Jr. dbr:U.S._Senator |
| dbp:alternateName |
potlikker, collard liquor (en) |
| dbp:caption |
Boiling collard greens (en) |
| dbp:country |
dbr:United_States |
| dbp:mainIngredient |
Liquid from boiling greens ; sometimes salt, smoked pork or smoked turkey (en) |
| dbp:name |
Pot liquor (en) |
| dbp:region |
dbr:Southern_United_States |
| dbp:type |
dbr:Soup |
| dbp:wikiPageUsesTemplate |
dbt:For dbt:Infobox_food dbt:Reflist dbt:Short_description dbt:Soups |
| dct:subject |
dbc:Soul_food dbc:Huey_Long dbc:Vegetable_dishes dbc:Brassica_dishes dbc:Brassica_oleracea_dishes dbc:Cuisine_of_the_Southern_United_States dbc:Soups |
| rdf:type |
owl:Thing wikidata:Q2095 dbo:Food |
| rdfs:comment |
Pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey. Pot liquor contains high amounts of essential vitamins and minerals including iron, vitamin A and vitamin C. Especially important is that it contains high amounts of vitamin K, which aids in blood clotting. Another term is collard liquor. (en) |
| rdfs:label |
Pot liquor (en) |
| owl:sameAs |
wikidata:Pot liquor https://global.dbpedia.org/id/4hgdX |
| prov:wasDerivedFrom |
wikipedia-en:Pot_liquor?oldid=1087778148&ns=0 |
| foaf:depiction |
wiki-commons:Special:FilePath/US_Navy_081127-N-7571...or_the_crew's_Thanksgiving_dinner.jpg |
| foaf:isPrimaryTopicOf |
wikipedia-en:Pot_liquor |
| foaf:name |
Pot liquor (en) |
| is dbo:wikiPageDisambiguates of |
dbr:Liquor_(disambiguation) |
| is dbo:wikiPageRedirects of |
dbr:Collard_liquor dbr:Pot_likker dbr:Potlikker |
| is dbo:wikiPageWikiLink of |
dbr:San_Jerónimo,_Baja_Verapaz dbr:List_of_foods_of_the_Southern_United_States dbr:Culture_of_the_Southern_United_States dbr:Collard_liquor dbr:Collard_(plant) dbr:Soul_food dbr:Liquor_(disambiguation) dbr:Potliquor dbr:Pot_likker dbr:Potlikker |
| is foaf:primaryTopic of |
wikipedia-en:Pot_liquor |
