-1 tablespoon olive oil
-1 small bone-in half ham or 1-2 lb
smoked ham hock
-1/2 onion, chopped
-4 garlic cloves, whole & slightly
-2 bay leaves
-1/4 cup Blush Wine
(I like Carlo Rossi Blush jug
wine for cooking)
-2 TBSP your favorite hot sauce
(I like Tabasco Habanero for this
-2 TBSP Demerara or white sugar
-5 cups chicken broth
-2 bunches collard greens ( or
kale) tough stems trimmed,
chopped, and reserved, leaves
-*1 bag Pennsylvania Dutch Style
Mueller’s egg noodles
-6 slices bacon chop across into
1/4″ wide pieces
-2 shallots, very thinly sliced
-sea salt, to taste
-coarse grind or cracked black
pepper, to taste
-1/4 cup Romano cheese, grated
(my favorite is Locatelli)
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 caramelize. Add wine and stir, scraping up any browned bits. Stir in hot sauce and sugar. Add broth and reserved collard green stems and bring to a boil. Reduce heat and simmer for about two hours until liquid is well reduced by at least half. Strain the potlikker through a sieve into large Pyrex measuring cup or bowl. Pick out and reserve the desired meat from the ham to add to the noodles later.
*Cook noodles until al dente. Drain and set aside.
Meanwhile, heat a large pan over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved picked meat, cook, stirring occasionally, just until shallots are soft. 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 Locatelli cheese. Serve with cornbread or crusty bread.
*Another great option is to make cornbread croutons in lieu of the egg noodles.
Have-Your-Cake-&-Eat-It-Too Moist and Sweet Cornbread
1 c. cornmeal
3 c. all-purpose flour
1⅓ c. sugar
2 Tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup. melted butter
2 Tablespoons. honey or agave syrup
4 eggs, beaten
2½ cups whole milk
Preheat oven to 350 degrees and grease a 9×13 inch baking dish.
In a large mixing bowl, stir the cornmeal, flour, sugar, baking powder, and salt.
Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just until moistened.
Pour the batter into the greased baking dish and bake in 350 degree oven for 45 minutes. Watch the cornbread towards the end, you want it to be turning golden and starting to show some cracks.
Remove from oven, cut in 10 or 12 generous-sized squares. Also, excellent for making toasted cornbread croutons.