====== Potlikker Noodles with Mustard Greens ======
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===== 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 cup finely grated Pecorino
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 4-6
  * [[http://www.bonappetit.com/recipe/potlikker-noodles-with-mustard-greens|Source]]


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===== 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 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.

{{tag>pork ham_hock turkey_wing red_wine_vinegar hot_sauce stock mustard_greens greens pasta:egg_noodles pasta:noodles bacon shallots pecorino reg:southern collards}}
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