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+ servings

Potlikker Gravy

Use that Liquid gold from your collard greens to make the best pot likker gravy you will ever have. Then pour it over everything from turkey to mashed potatoes.
Course Condiment
Cuisine American
Keyword Collard Greens, Potlikker Gravy
Cook Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 78kcal



  • 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.


If your gravy is too thick after it cools down a bit you can whisk in additional potlikker or chicken stock to thin it out. 
If the gravy is to thin you can add 2 tsp of additional cornstarch mixed with water and bring the gravy back up to a simmer before adding the slurry. Whisk until thick and then allow to cool for a few minutes.
Serving size is about a ¼ cup*


Serving: 4oz | Calories: 78kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 172mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg