My favorites have been a roasted carrot & red quinoa salad, lentils with red wine & herbs, smoked salmon & edamame salad, spaghetti with fried eggs & breadcrumbs, and tuna, white bean, & roasted fennel salad.
Tonight, I made pork stock with a shoulder bone I had leftover from making pulled pork. I used the stock to make another new recipe I've had my eye on for a while: a hearty dish of egg noodles, ham, & kale in a flavorful broth...perfect for yet another snow day here in the midwest.
Potlikker Noodles with Ham & Kale
adapted from Bon Appetit
"Potlikker" or "pot liquor" is the nutrient-rich liquid left behind after boiling greens.
1 10–12-ounce pork shoulder bone or ham hock
1 onion, coarsely chopped
8 garlic cloves, lightly crushed
2 bay leaves
1/8 cup balsamic wine vinegar
2 tablespoons hot sauce
1 tablespoon sugar
2 bunches kale or mustard greens (tough stems trimmed, chopped, & reserved and leaves chopped)
12 ounces pound egg noodles
12 ounces diced ham
Freshly ground black pepper
1 cup finely grated Parmesan or Pecorino
- To make the pork stock: In a large saucepan, cover the pork bone with 6 cups of water. Simmer over medium heat for an hour (or cook in a pressure cooker for 30 minutes.) Remove the bone.
- To the stock, add 1/2 of the onion, garlic, bay leaves, vinegar, hot sauce, sugar, and reserved kale stems. Bring to a boil, then reduce heat & simmer until liquid is reduced to 2 cups, about 30 minutes. Strain potlikker through a sieve into a bowl.
- 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 the other half of onion & ham and cook, stirring occasionally, until slightly browned. Add the kale leaves & cook, stirring constantly, until wilted. Add potlikker, scraping up browned bits with a wooden spoon. Add noodles, toss to coat & heat through. Season to taste with salt and pepper.
- Transfer noodles to serving bowls & sprinkle with Parmesan.
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