Potlikker Noodles with Mustard Greens

Potlikker Noodles with Mustard Greens
Potlikker Noodles with Mustard Greens

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4 6 4 6

    4 - 6 Servings

  • Ingredients

  • 1 1

    1 tbsp. vegetable oil

  • 1 1 10–12-oz.

    10–12-oz. smoked ham hock or smoked turkey wing

  • 1/2 1/2

    1/2 onion, coarsely chopped

  • 8 8

    8 garlic cloves, lightly crushed

  • 2 2

    2 bay leaves

  • 1/4 1/4

    1/4 cup red wine vinegar

  • 2 2

    2 tbsp. hot pepper sauce (preferably Texas Pete or Frank’s)

  • 2 2

    2 tbsp. sugar

  • 5 5

    5 cups low-salt chicken broth or water

  • 2 2

    2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped

  • 3/4 3/4

    3/4 lb. egg noodles

  • kosher salt

  • 6 6 7 1/4"-wide

    bacon (about 7 oz.), cut crosswise into 1/4"-wide pieces

  • 2 2

    2 large shallots, thinly sliced

  • freshly ground black pepper

  • 1/4 1/4

    1/4 cup finely grated Pecorino

  • Products used in recipe

  • 350-Watt

    Appétit 350-Watt Immersion

Directions

Directions Heat oil in a large saucepan over medium-high heat. Add ham hock and cook, turning occasionally, until browned, about 8 minutes. Reduce heat to medium. Add onion, garlic, and bay leaves; cook, stirring occasionally, until onion is beginning to brown, about 5 minutes. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved mustard green stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1–2 hours. Set a sieve over a large bowl or measuring cup. Strain potlikker into bowl. Pick and reserve the meat from the ham hock to add to the noodles later, if desired. Discard skin, bone, and remaining solids in sieve. Set potlikker aside. DO AHEAD: Potlikker and ham can be made 2 days ahead. Chill separately until cold; cover and keep chilled. Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside. Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, if using; cook, stirring occasionally, until shallots are soft, 4–5 minutes. Pour off any excess fat in pan. Increase heat to medium-high; add greens and cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon, and bring to a boil. Add noodles; toss to coat, and heat through. Season to taste with salt and pepper. Transfer noodle mixture to serving bowls and sprinkle with Pecorino

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