Potlikker Noodles With Mustard Greens - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Potlikker Noodles With Mustard Greens

Posted:

Prep Time: 1½ Hours

Yields: 6 Servings

Comment:

Collard liquor, also known as pot liquor, sometimes spelled potlikker or pot likker is the liquid that is left behind after boiling greens such as collard greens, mustard greens or turnip greens; it is sometimes seasoned with salt, pork or turkey. Pot liquor contains essential vitamins and minerals including iron, Vitamin C and Vitamin K.

Ingredients:

1 (10–12 ounce) turkey tasso, cubed

¾ pound egg noodles

2 bunches mustard greens, tough stems trimmed, chopped and reserved; leaves chopped

1 tbsp vegetable oil

1 cup chopped onions

¼ cup sliced garlic

2 bay leaves

¼ cup red wine vinegar

2 tbsps Louisiana hot sauce

2 tbsps sugar

5 cups low-fat, reduced-sodium chicken stock

6 slices bacon, chopped

2 large shallots, thinly sliced

salt substitute to taste

black pepper to taste

granulated garlic to taste

¼ cup finely grated Pecorino

Method:

Cook egg noodles according to package directions and set aside. In a large saucepan, heat oil over medium-high heat. Add turkey tasso and cook 5–10 minutes or until lightly browned, stirring occasionally. Add onions, garlic and bay leaves then cook 3–5 minutes or until vegetables are wilted, stirring occasionally. Add vinegar and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add stock and reserved mustard greens stems. Bring to a rolling boil then reduce to simmer. Simmer until liquid is reduced to 2 cups, 1–2 hours. Drain liquid into a small bowl and set aside. Reserve tasso and discard remaining solids. In a large saucepot, add bacon and cook until crispy, stirring occasionally. Add shallots and reserved tasso and cook until shallots are soft, 4–5 minutes. Pour off any excess fat in pan. Add mustard green leaves and cook until wilted, stirring constantly. Add reserved liquid, scraping up any browned bits with a wooden spoon, and bring to a boil. Add noodles then toss to coat. Cook 3–5 minutes or until heated thoroughly. Season to taste using salt substitute, pepper and granulated garlic. To serve, place an equal portion of noodle mixture into each bowl and sprinkle with Pecorino.

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