Name: Potlikker Noodles With Mustard Greens
Yield: Makes 4 to 6 servings
Ingredients: 1 tablespoon vegetable oil; 1 10-12-ounce smoked ham hock or smoked turkey wing; 1/2 onion, coarsely chopped; 8 garlic cloves, lightly crushed; 2 bay leaves; 1/4 cup red wine vinegar; 2 tablespoons hot pepper sauce (preferably Texas Pete or Frank's); 2 tablespoons sugar; 5 cups low-salt chicken broth or water; 2 bunches mustard greens or kale, tough stems trimmed, chopped, and reserved, leaves chopped; 3/4 pound egg noodles; Kosher salt; 6 slices bacon (about 7 ounces), cut crosswise into 1/4"-wide pieces; 2 large shallots, thinly sliced; Freshly ground black pepper; 1/4 cup finely grated Pecorino

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Potlikker Noodles with Mustard GreensDitte Isager

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season with a light hand, as the broth will become saltier as it reduces.

Recipe notes

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