Potlikker Noodles with Mustard Greens

Name: Potlikker Noodles with Mustard Greens
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 1 piece smoked ham hock or smoked turkey wing; ½ whole onion; 8 cloves garlic; 2 leaves bay leaves; ¼ cup red wine vinegar; 2 tablespoons hot pepper sauce and sugar; 5 cups low-salt chicken broth or water; 2 bunches mustard greens or kale; ¾ pound egg noodles; 1 to taste Kosher salt; 6 slices bacon; 2 whole large shallots; 1 to taste black pepper; ¼ cup Pecorino

A hearty Southern-inspired dish combining egg noodles with smoky ham hock, bacon, and tender mustard greens in a flavorful potlikker broth, finished with pecorino cheese. This comforting meal brings together the richness of smoked meat with the slight bitterness of greens.

6 servings

2 hr 27 min

Published October 4, 2025

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Ingredients

•1 tablespoon vegetable oil
•1 piece smoked ham hock or smoked turkey wing
•½ whole onion
•8 cloves garlic
•2 leaves bay leaves
•¼ cup red wine vinegar
•2 tablespoons hot pepper sauce and sugar
•5 cups low-salt chicken broth or water
•2 bunches mustard greens or kale
•¾ pound egg noodles
•1 to taste Kosher salt
•6 slices bacon
•2 whole large shallots
•1 to taste black pepper
•¼ cup Pecorino

Cooking Instructions

1.
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.
120 min
2.
Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.
10 min
3.
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.
15 min
4.
Transfer noodle mixture to serving bowls and sprinkle with Pecorino.
2 min

Potlikker Noodles with Mustard Greens

6 servings

2 hr 27 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•1 tablespoon vegetable oil

•1 piece smoked ham hock or smoked turkey wing

•½ whole onion

•8 cloves garlic

•2 leaves bay leaves

•¼ cup red wine vinegar

•2 tablespoons hot pepper sauce and sugar

•5 cups low-salt chicken broth or water

•2 bunches mustard greens or kale

•¾ pound egg noodles

•1 to taste Kosher salt

•6 slices bacon

•2 whole large shallots

•1 to taste black pepper

•¼ cup Pecorino

Cooking Instructions

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.

120 min

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and set aside.

10 min

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.

15 min

Transfer noodle mixture to serving bowls and sprinkle with Pecorino.

2 min