Pot liquor, also called potlikker, is the nutrient-rich liquid left in the pan after cooking greens, vegetables, or meats. In Southern American cooking it is a revered byproduct: the pot liquor from simmered collard, mustard, or turnip greens, seasoned with smoked pork, is served as a soup or sopped up with cornbread, carrying the minerals, vitamins, and flavours leached from the greens. Nutritionally it rescues what boiling removes, with significant amounts of vitamin C, folate, potassium, and other water-soluble nutrients ending up in the liquid. The thrifty principle applies universally: stock from a roast chicken, the liquor from steamed shellfish, the water from boiled vegetables, all are flavour and nutrition that should be reused rather than poured away. Pot liquor is waste transformed into nourishment.