GARDEN BETTY

from Bend Health Guide Fall 2020

by Bend Health Guide

BHG GIFT BOX

IN THE KITCHEN WITH G arden Betty

POTLICKER NOODLES WITH COLLARD GREENS

From The No Waste Vegetable Cookbook By Garden Betty aka Linda Ly

Potlikker 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 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.

COLLARD GREENS

2 pounds (900 g) collard greens 1 tablespoon (15 ml) olive oil 1 yellow onion, chopped 4 garlic cloves, chopped 1 ½ pounds (680 g) smoked ham hocks or smoked ham shanks 8 cups (1.9 L) water 1/3 cup (80 ml) cider vinegar 1 teaspoon red pepper flakes 1/4 teaspoon ground black pepper Salt to taste Southern Hot Pepper Vinegar

Slow simmered collard greens and savory smoked ham go hand in hand. Prepare collard greens, trim thick, rigid stems from the leaves. Slice stems thick on the diagonal.

Stack leaves on top of each other, roll lengthwise into a tight cigar. Slice them crosswise about. Repeat until you have a mountain of collard ribbons. In a wide, heavy pot over medium high heat, add oil, onion, and garlic, cook until onion is translucent, 2 to 3 minutes. Add ham hocks, water, vinegar, red

pepper flakes, and black pepper, stir to combine, increase heat to high. Add handfuls of collard leaves and stems, push them down into the liquid, as they soften, add more handfuls. By the time the pot reaches a boil, all collards should be submerged in liquid.

Reduce heat, cover, simmer, stir until leaves are wilted, stems are tender, and cooking liquid tastes smoky and earthy, about 1 hour. Remove ham hocks from the pot, pull meat off the bones. Finely chop meat, stir it back into the pot and heat through. Serve with a drizzle of Southern Hot Pepper Vinegar.

S E L Y T S N O S A E S 4 • G N I H T O L C A G O Y • R A E W E R U S I E L Y R U X U L