Purple Hull Peas And Mustard Greens In Smoky Potlikker Recipes

PURPLE HULL PEAS AND MUSTARD GREENS IN SMOKY POTLIKKER

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.

POTLIKKER NOODLES WITH MUSTARD GREENS

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.