Use leftover potlikker and ham hock for a one-of-a-kind pasta dish.
Ingredients
6Tbsp.cold unsalted butter, cubed, divided
1(8-oz.)
Meanwhile, melt 2 tablespoons of the butter in a large high-sided skillet over medium.
Credit:Greg Dupree, Food Stylist: Ali Ramee, Prop Stylist: Shell Royster
Add shallot and garlic; cook, stirring occasionally, until mushrooms are browned, about 4 minutes.
Add 2 cups of the potlikker, stirring to loosen any browned bits from the bottom of the skillet.
Stir in shredded ham hock, salt, and pepper.
Bring to a simmer over medium.
Cover and cook until collard greens are just tender, 5 to 6 minutes.
Meanwhile, add a generous amount of salt to the boiling water.
Stir in remaining 1/2 cup potlikker, as needed, until sauce reaches desired consistency.
Remove from heat; season with additional salt to taste.
Divide pasta evenly among 4 bowls, and sprinkle with lemon zest and shaved Parmesan.
