Garden Betty
IN THE KITCHEN WITH
POTLICKER NOODLES WITH COLLARD GREENS From The No Waste Vegetable Cookbook By Garden Betty aka Linda Ly
P
otlikker is a Southern term for the liquid produced from greens, be it turnip, mustard, or collards. The liquid is rich with vitamins that leach out of the greens during the cooking process. Southern folklore says doctors
prescribed potlikker for any number of ailments, including colic and anemia. This bitter broth is high in iron, calcium, vitamins A, C and K.
• 12 ounces (340 g) dried egg noodles • 4 bacon strips, finely chopped • 1/2 red onion, thinly sliced • 2 garlic cloves, minced • 8 collard leaves • 4 crimini mushrooms • 3 cups potlikker from Greens • Lemon wedges for serving • Grated Parmesan cheese
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BEND HEALTH GUIDE | Fall 2020
Boil and cook egg noodles, drain and set aside. Heat a large pot over medium high heat. Add bacon, fry until fat is rendered. Add onion and garlic cook until onion becomes translucent, 2 to 3 minutes. Add collard greens and mushrooms, cook til tender. Pour in potlikker and heat through. To serve, divide noodles among four bowls and top with equal amounts of vegetables and potlikker. Squeeze a wedge of lemon over each bowl and sprinkle parmesan.
