Potlikker Noodles With Mustard Greens

• 1 tablespoon vegetable oil
• 12 ounces smoked ham hock OR smoked turkey wing
• 1/2 onion coarsely chopped
• 8 cloves garlic lightly crushed
• 2 bay leaves
• 2 fluidounces red wine vinegar
• 2 tablespoons hot pepper sauce preferably Texas Pete or Frank's
• 2 tablespoons sugar
• 5 cups chicken broth low-salt OR water
• 2 bunches mustard greens or kale, tough stems trimmed, chopped and reserved, leaves chopped
• 12 ounces egg noodles
• kosher salt As needed
• 7 ounces bacon 1/4" dice
• 2 shallots large, thinly sliced
• black pepper As needed, freshly ground
• 1/4 cup pecorino cheese finely grated

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

vegetable oil, ham hock, onion, garlic, bay leaves, red wine vinegar, hot pepper, sugar, chicken broth, kale, egg noodles, kosher salt, bacon, shallots, black pepper, pecorino cheese

Taken from www.yummly.com/recipe/Potlikker-Noodles-with-Mustard-Greens-2255119 (may not work)