Chef Folse's Potlikker Greens and Tasso with Noodles - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef Folse's Potlikker Greens and Tasso with Noodles

Prep Time: 2 Hours

Yields: 6 Servings

Ingredients:

2 bunches mustard greens, washed and drained well

¾ pound tasso, cubed

¾ pound dry egg noodles

3 tbsps vegetable oil, divided

1½ cups diced onions

1 cup diced celery

1 cup diced bell peppers

¼ cup minced garlic

¼ cup red wine vinegar

2 tbsps Louisiana hot sauce

2 tbsps raw turbinado cane sugar

1½ quarts chicken broth or stock (see recipe)

6 slices bacon, chopped

1 cup thinly sliced green onions

salt and black pepper to taste

granulated garlic to taste

Creole seasoning to taste

¼ cup finely grated Pecorino Romano cheese

Method:

Cook egg noodles according to package directions, set aside and keep warm. Working on a large cutting board, separate stems from greens. Chop stems, reserve and set aside. Coarsely chop greens then set aside separately from stems. In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add tasso and cook 5–10 minutes or until lightly browned, stirring occasionally. Add onions, celery, bell peppers and minced garlic 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 and cook 1 minute or until sugar is dissolved. Add stock and reserved mustard greens stems. Bring to a rolling boil then reduce heat and simmer 1–2 hours or until liquid is reduced to approximately 2 cups. Strain liquid into a small bowl and set aside. Reserve tasso and discard remaining solids. In a large saucepot, heat remaining oil over medium-high heat. Add bacon and cook until crisp and golden brown, stirring occasionally. Add green onions and reserved tasso then cook 3–5 minutes or until softened, stirring often. Add mustard green leaves and cook 3–5 minutes or until wilted, stirring constantly. Add reserved liquid, scraping up any browned bits with a wooden spoon. Bring to a boil then add noodles, tossing to coat. Cook 3–5 minutes or until heated thoroughly. Season to taste using salt, pepper, granulated garlic and Creole seasoning. To serve, place an equal portion of noodle mixture into each bowl and sprinkle with cheese. 

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