Potlikker Noodles with Mustard Greens

Ingredients for Potlikker Noodles with Mustard Greens

• 1 cuillère à soupe d'huile végétale

• 1 10-350g smoked ham hock or smoked turkey wing

• 1/2 onion, coarsely chopped

• 8 garlic cloves, lightly crushed

• 2 feuilles de laurier

• 1/4 tasse de vinaigre de vin rouge

• 2 tablespoons hot pepper sauce (preferably Texas Pete or Frank's)

• 2 cuillères à soupe de sucre

• 1200ml low-salt chicken broth or water

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

• 350g egg noodles

• Sel kasher

• 6 slices bacon (about 200g ), cut crosswise into 1/4"-wide pieces

• 2 large shallots, thinly sliced

• Poivre noir fraîchement moulu

• 40g finely grated Pecorino

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 475ml , 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.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.