21 Responses to “potlikker soup with ham hock and egg noodles”

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  1. I so want to try this recipe!! Looks delicious and I’m kind of smitten with the word potlikker.

  2. Mmmmmmm this looks so homey and delicious! I just had kale in my dinner, and wish I prepared it something like this!

  3. Jackie

    What is sriracha? pls

  4. Hi Jackie, it’s a prepared Thai chile and garlic sauce.

  5. I was very intrigued by this soup when I saw in Bon Appetit and yours looks truly stunning. I think I need to try my hand at potlikker!

  6. Janet

    2 Tablespoons of sriracha, hot pepper flakes, white pepper and more sriracha on the tops in only 6 Cups of water ????? I’d lighten up on this a bit and taste before adding all the varieties of pepper.

  7. Hi Janet, Though I’d say this dish is mildly spiced (with a wonderful depth owing to the various types of heat) it sounds like you’re just not into spicy foods. I develop the recipes on my blog to suit my own tastes and what I like in the moment, and hope that my audience will like them too. As with any recipe, if my take doesn’t appeal to you, go ahead and adjust it to suit your preferences–just kindly refrain from suggesting that I haven’t tasted my own recipe!

  8. This looks delicious! Would it be possible to substitute the ham for another meat? Or even that chicken carcass that’s been taking up room in my freezer? If so, are any other recipe changes needed?

    Thanks!

  9. Jennie

    After saving your recipe a while ago, I finally made this tonight. Such FANTASTIC flavor – a big hit in my house! Thanks for a great recipe!

  10. Renee

    This was great! I did use only 2 T. vinegar for the whole recipe and didn’t feel like it even needed the Sriracha, although usually I love it! I used 1/2 tsp. black pepper and 1/4 tsp. of kosher salt when sauteeing the greens and ham. For the broth I added 2 tsp. of salt near the end of simmering, because instead of a ham hock I only had some ham rinds and leftover smoked pork cubes and some chicken bones to simmer with the kale stems. Didn’t use any vinegar in the broth but threw in some black peppercorns. I am writing these amounts because I will definitely be making it again! Thanks for the recipe!!

Trackbacks

  1. [...] but our daughter, like most kids, prefers milder fare and enjoyed hers with just a little salt. Head over to Brooklyn Supper for our recipe. [...]

  2. [...] bunch of collards, a bit of fennel, garlic, chives, and a giant ham hock. I took my cues from this potlikker soup, but tried to play up the greenness of the broth. My experiment yielded a a rich, almost winey [...]

  3. [...] there’s collard chips for starters. A spicy noodly ham hawk version (obviously, I recommend subbing the egg noodles used in this recipe for shiritaki or [...]

  4. […] there’s collard chips for starters. A spicy noodly ham hawk version (obviously, I recommend subbing the egg noodles used in this recipe for shiritaki or […]

  5. […] then, circumstances align and we have a hot and delicious family meal. Last night it was a simple potlikker with kale and a ham hock that went over surprisingly well with the girls (you seriously never can […]

  6. […] the same liquid used to cook the greens, I’m sold. Other than cooking the egg noodles, this Potlikker Soup with Ham Hock and Egg Noodles is a one pot meal. Let’s call it New Year’s resolution inspiration in a […]



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