Best 4 Potlikker Noodles With Mustard Greens Recipes

Potlikker Noodles with Mustard Greens: A Southern Comfort Food Delicacy

In the realm of Southern cuisine, there's a dish that embodies the essence of comfort food like no other: Potlikker Noodles with Mustard Greens. This humble yet soulful dish is a testament to the culinary ingenuity of African American communities, born out of a desire to utilize every part of the hog during hog butchering season. The potlikker, a flavorful liquid derived from boiling the hog parts, is transformed into a rich and savory broth, while the mustard greens add a touch of bitterness and a vibrant pop of color. Combined with tender noodles and a hint of spice, this dish is a symphony of flavors that warms the soul and evokes memories of family gatherings around the dinner table.

This article presents not just one, but two variations of this classic Southern dish. The first recipe stays true to the traditional method, using a flavorful stock made from ham hocks and hog jowls. The second recipe offers a vegetarian alternative, relying on vegetable broth and smoked turkey wings for a smoky and savory twist. Both recipes are detailed and easy to follow, ensuring that even novice cooks can create this Southern delicacy in their own kitchens. So, gather your ingredients, put on your apron, and embark on a culinary journey that will transport you to the heart of Southern cooking.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK AND EASY POTLIKKER SOUP

Quick and Easy Potlikker Soup image

Provided by Stacey Little | Southern Bite

Categories Main Course Soup

Time 40m

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1 pound smoked ham, chopped (about 3 cups chopped)
1 large onion, diced
2 cloves garlic, minced
8 cups chicken broth
1 (16-ounce) bag frozen chopped collard greens (or other green of your choice)
1 (15.5-ounce) can black-eyed peas, drained and rinsed
1 (28-ounce) can petite diced tomatoes, drained
salt and pepper

Steps:

Heat the oil in a large pot or dutch oven over medium heat. Add the ham and onion and cook for 5 to 7 minutes, or until the onions are translucent. Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes.
Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.

POTLIKKER NOODLES WITH MUSTARD GREENS

Potlikker Noodles with Mustard Greens image

Just as Italians save their pasta cooking water to enrich their sauces, Southerners serve the smoky cooking liquid, a.k.a. potlikker, along with braised greens. This dish marries both traditions. Season with a light hand, as the broth will become saltier as it reduces.

Provided by Jason Alley

Categories Pasta Dinner Ham Winter Mustard Greens Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 16

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
1/4 cup finely grated Pecorino

Steps:

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.
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.

PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER

Purple Hull Peas and Mustard Greens in Smoky Potlikker image

Southern field peas come in seemingly endless varieties, the most well known of which are black-eyed peas. For this dish, it's worth seeking out their sister, the pink-eyed purple hull pea that April McGreger, who makes Farmer's Daughter brand pickles and preserves Hillsborough, N.C., knew growing up. They are sold fresh in late spring through the early fall in the South, but can be found frozen. Black-eyed peas will do just fine, though. This is a bold and brothy soup with plenty of what Southerners call potlikker, flavored with ham hocks for traditionalists or smoked turkey parts for a lighter version. It is essential to serve this dish with sturdy cornbread to soak up the potlikker. Ms. McGreger likes thin and crispy cornbread.

Provided by Kim Severson

Categories main course, side dish

Time 3h

Yield 6 to 8 servings, about 12 cups

Number Of Ingredients 18

Ingredients

2 tablespoons oil
1 1/2 cups finely diced yellow onion
1 cup finely diced celery (leaves reserved)
1 tablespoon finely chopped garlic
1 hot red chile, cut in half lengthwise
2 bay leaves
3 small sprigs of thyme
1 pinch of allspice
2 small smoked ham hocks (about 2 pounds) or 3 pounds of smoked turkey wings or a smoked turkey leg
1 1/2 pounds fresh or frozen purple hull or other field peas, or substitute 1 1/4 cup dried black-eyed peas (if using dry peas, soak in water for 6 hours or overnight and drain)
1 large bunch of mustard greens, or about 12 cups torn leaves, lightly packed to total about a pound
1 cup chopped tomato
2 tablespoons pepper vinegar, apple cider vinegar or a combination of the two
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
1/3 cup thinly sliced green onions (white and green parts)
2 tablespoons torn celery leaves

Steps:

Over medium heat, warm the oil in a large Dutch oven or other soup pot. Add the onion and celery and cook for 5 minutes, or until soft. Don't let the vegetables brown. Stir in the garlic and cook another minute. Stir in the chile, bay leaves, thyme and allspice.
If using ham hocks, add them along with 10 cups of water, bring to a boil and skim off any foam. Partly cover the pot with a lid and simmer for 2 hours. If using smoked turkey wings or legs, add 9 cups of water, bring to a boil and skim off any foam. Partly cover with lid and simmer for one hour.
Stir in the peas, partly cover the pot with the lid and simmer until the peas are tender. This will take about 20 minutes for fresh or frozen peas or as long as 1 1/2 hours for peas that were dried and soaked.
While the beans cook, wash the mustard greens in several changes of water. Taste a leaf to be certain they are not gritty. Tear the greens into bite-size pieces and discard the tough middle stem. Alternately, pre-cut, bagged mustard greens can be used.
Remove the hocks or wings to a platter and cool. Take the meat off the bone, chop and add to the pot. Discard any skin and connective tissue.
Add the shredded mustard greens and tomatoes to the pot and simmer just until the greens are wilted, or about 10 minutes. Stir in the vinegar, sugar, salt, black pepper and green onions. Taste and adjust seasoning. Ladle into warm, shallow bowls and scatter a few celery leaves on top. Serve with cornbread and pass pepper vinegar or hot sauce at the table.

Nutrition Facts : @context http, Calories 134, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 4 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 367 milligrams, Sugar 9 grams, TransFat 0 grams

POTLIKKER NOODLES WITH MUSTARD GREENS

Potlikker Noodles With Mustard Greens image

You can use your favorite greens in place of the mustard greens if you like. Recipe is from Bon Appetit.

Provided by Pinay0618

Categories Pork

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
1 smoked ham hock or 1 smoked turkey wings, 10 to 12 ounces
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 sodium chicken broth or 5 cups water
2 bunches mustard greens or 2 bunches kale, tough stems trimmed, chopped, and reserved, leaves chopped
3/4 lb egg noodles
kosher salt
6 slices bacon, cut crosswise into 1/4-inch-wide pieces (about 7 ounces)
2 large shallots, thinly sliced
fresh ground black pepper
1/4 cup finely grated pecorino cheese

Steps:

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.
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.

Nutrition Facts : Calories 511.1, Fat 14.5, SaturatedFat 3.8, Cholesterol 80, Sodium 398.3, Carbohydrate 76, Fiber 3.2, Sugar 9, Protein 20.3

Tips:

Choose fresh, tender mustard greens for the best flavor. Look for greens with deep green leaves and no signs of wilting or yellowing.
Wash the mustard greens thoroughly to remove any dirt or grit. Be sure to rinse them well under cold water.
Chop the mustard greens into small pieces before cooking. This will help them cook evenly and quickly.
Add the mustard greens to the pot with the noodles and broth. Bring to a boil, then reduce heat and simmer until the noodles are tender and the greens are wilted.
Season the potlikker noodles with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper, to taste.
Serve the potlikker noodles hot with your favorite sides, such as cornbread, fried chicken, or collard greens.

Conclusion:

Potlikker noodles with mustard greens is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of the tender noodles, flavorful greens, and savory broth makes for a dish that is both comforting and satisfying. So next time you're looking for a quick and tasty meal, give potlikker noodles with mustard greens a try.