SOUNDING MY BARBARIC GULP!: Potlikker Noodles with Ham & Kale

I've been trying several new recipes so far this year. While they have all been tasty, most are either not blog-worthy or I just didn't stop to take pictures before eating.

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

Kosher salt

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.

More noodles:

Broccoli pesto pasta