|2 servings||calories per servings 362||protein serving 17 g||carbs per serving 53 g||total fat per serving 10 g|
Potlikker is the magic stuff that forms in a pot of veggies (usually greens) cooked with the right kind of flavoring. Folks build their potlikker with all kinds of combinations of flavor; the keys are depth and harmony. Traditionally, potlikker is sopped up with cornbread at the end of the meal, but in this version we have a special treat for you: A delicious potlikker, flavored with Spotted Trotter tasso (heavily-spiced ham smoked over pecan wood) used as a cooking liquid for egg noodles. The result is an incredibly delicious, brothy pasta dish. If you have some pepper sauce, go right ahead and sprinkle that on top.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||1 g|
|Total Carbohydrates||53 g|
|Dietary Fiber||6 g|
Prepare your mise en place: Remove stems from mustard greens and chop them finely. Cut or tear leaves into bite-size pieces. Peel and dice onion. Peel and mince garlic. Dice tasso into 1/4-inch cubes.
Place a saucepot over medium heat, and add cooking oil. When the oil is shimmering, add tasso, mustard stems, onions and garlic. Cook while stirring 5-6 minutes, or until onions begin to appear translucent.
Stir mustard leaves into the pot. Add vinegar and Bragg Liquid Aminos. When the leaves have wilted, add 3 cups water. Increase heat to high and bring liquid to a boil, then reduce heat to low and simmer 10-12 minutes, or until mustard greens are tender. Add egg noodles and gently press them down into the liquid. If necessary, add just enough water to submerge noodles. Cover and cook 8-10 minutes more, or until noodles are tender but not mushy.
Taste and adjust seasoning as desired with PeachDish salt. Divide noodles, greens and broth between 2 bowls. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...