This pot liquor, also called potlikker gravy or collard liquor, is the perfect gravy to top off everything from turkey to mashed potatoes.
There is nothing better than a little soul food to make the day better or weekend sweeter and today pot liquor is going to do just that!
Don’t throw away your liquid gold from making collard greens, because today I’m going to show you how to make the best gravy to top your entrees off with!
This thanksgiving drizzle some pot likker on your deep fried turkey!
What Is Potlikker gravy (Pot Liquor)
Collard liquor has many different terms and is often times referred to as pot liquor or potlikker. Whatever you call it, it’s all the same and it’s all delicious!
However, if you are new to the world of collard liquor and don’t know what it is, don’t fret, but the end of this recipe you are going to fall in love with a very popular southern recipe.
Potlikker is the leftover liquid that you have after you make your collard greens or other greens.
When you boil collard greens, kale, or other vegetables, you are stripping out a lot of the vitamins that make these foods healthy.
However, the liquid that is left over, potlikker, still has all those vitamins and minerals! You can use this liquid in a variety of ways to retain those vitamins and minerals and enjoy them with your dish.
Pot Liquor Ingredients
Pot Liquor. 1 quart of pot liquor (leftover liquid from making collard greens)
Heavy cream. In this recipe I used ¼ cup of heavy cream.
Black pepper. ½ teaspoon of black pepper for flavoring and seasoning.
Cornstarch. 2 tablespoons of cornstarch mixed with equal parts water.
Dry Minced Onions. 1 tablespoon of dry minced onions for extra flavoring.
How to make Potlikker Gravy
Make your collard greens. Once you have finished making your collard greens, reserve 1 quart of that remaining liquid (potlikker) and pour into a saucepan.
Add. Add heavy cream, black pepper, and dry minced onions.
Simmer. Simmer for about 5 minutes over medium heat until it begins to boil.
Combine. In a separate cup, combine equal parts water and cornstarch. Then pour the slurry into the saucepan. Then whisk until it has become fully incorporated and the gravy is thickened.
Cool. Remove the pan and let it cool for about 5 minutes before serving. The gravy will get even thicker as it cools.
Serve. You can transfer to a gravy boat or serve straight from the saucepan!
Pot Liquor Tips
If your gravy is too thick: Whisk in additional pot liquor or chicken stark to thin it out.
If your gravy is too thin: Add 2 teaspoons of additional cornstarch mixed with water and bring the gravy back up to a simmer before adding the slurry. Whisk until thick and let it cool for a few minutes.
What To Serve with Potlikker Gravy
One way to serve potlikker is to drink it straight. I know what you might be thinking. But give it a try first. It’s some peoples cup of tea … others aren’t a fan. Consider some of these other ways to enjoy it:
- Served with Cornbread
- Drizzled on top of turkey
- Poured on top of mashed potatoes Or Mashed Cauliflower for my low carb fam.
- Served as a soup
- Used as a gravy for steamed vegetables
- and so many more ways!
How To Store Collard Liquor
Allow the gravy to cool and then store it in a air-tight container and keep it in the fridge for up to 5 days.
Can You Freeze Pot Liquor
Yes you can! One way to freeze it is by pouring it into freezer ice trays and storing in the freezer.
Or you can store it in a freezer bag and keep it in the freezer and serve as needed.
More Recipes You’ll love
- Once you have made your collard greens reaserve one quart of the liquid (potlikker) and poor into a saucepan. Add heavy cream, black pepper and dred minced onion. Simmer for about 5 minutes over medium heat until it begins to boil.
- in a seperate cup combine equal parts cornstarch and water then pour the slurry into the sauces pan whisking until fully incorperated ad gravy is thickened.
- Remove from heat and let cool for 5 minutes before serving. The gravy will thicken up eve more as it cools. You can transfer to a gravy boat or serve right out of the saucepan.