You don’t need to be from the South to be familiar with collard greens, fried okra, or grits. But a deeper cut, if you will, of Southern cuisine is potlikker, a soup made from the brothy liquid left in the pot after cooking a batch of greens. Chefs in the South like Steven McIntyre know that that’s where all the good stuff is, since much of the beneficial nutrients cook out of the greens.

McIntrye has a varied culinary background,