My Southern roots are showing....again

I am working my way through the February issue of the Bon Appetit  magazine and tried the Potlikker Noodles with Greens. This recipe is taking my mom's turnip greens cooked for hours with fatback or with bacon grease and turns it into a pasta sauce with a potlikker sauce made of kale, bacon and smoked turkey. Here's the link: http://www.bonappetit.com/recipes/2012/02/potlikker-noodles-with-mustard-greens. Feel free to use the leafy greens of your choice like mustard or turnip greens. You could also use a ham hock instead of the smoked turkey leg. Play with your food!

Potlikker Noodles with Greens my way

1 tablespoon extra virgin olive  oil
1 smoked turkey  leg
1/2 red onion, coarsely chopped
6 large garlic cloves, peeled and cored
2 bay leaves
1/4 cup red wine vinegar
1 tablespoons hot sauce like Crystal's
1 tablespoon sugar
5 cups low-salt chicken broth
1 bunch kale, tough stems trimmed, chopped, and reserved, leaves chopped
10 ounces fresh wide flat egg noodles
kosher salt and freshly ground black pepper
3 slices bacon, cut crosswise into pieces
2 large shallots, thinly sliced
~2-4 tablespoons finely grated Pecorino

Heat oil in a large saucepan over medium-high heat. Add turkey leg 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 kale stems and bring to a boil. Reduce heat and simmer until liquid is reduced to 2 cups, 1 hour. Set a fine colander over a large bowl. Strain potlikker into bowl. Remove the meat from the  turkey leg , set aside.

Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente per package instructions. Drain and set aside.

Meanwhile, heat a large pot over medium heat. Add bacon and cook, stirring occasionally, until crispy. Add shallots and reserved meat; 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.

I am trying to eat more greens like kale as they are not my favorite but how can you go wrong with smoked turkey, chicken stock, bacon and pasta. Mike and I loved this dish, it was smoky and spicy and the greens were delicious. My friends, Duke and Jan, made it this week too and loved it. They also used kale. It makes me think of a soup Jan makes with kale that I love. I need that recipe. Enjoy!