Potlikker Pappardelle

May  2, 2018
3 Ratings
Photo by Julia Gartland
  • Prep time 20 minutes
  • Cook time 1 hour 30 minutes
  • Serves 6-8
Author Notes

Southern hospitality takes traditional Tuscan pasta and gives it brilliant flavor and nuance. The ribbons of Pappardelle are ringed and tossed about a bevy of braised collards, bacon, and dried chilies. The result is a pasta dish that tastes like the better part of two faraway worlds. —Brigid Ransome Washington

What You'll Need
  • 6 strips thick-cut, high-quality bacon, chopped
  • 4 shallots (two large bulbs and two smaller), thinly sliced
  • 7 cloves of garlic, minced
  • 1/4 cup white wine vinegar
  • 1 tablespoon hot sauce
  • 2 tablespoons sugar
  • 1 tablespoon Kosher salt, plus more to taste
  • 1 quart chicken stock, vegetable stock, or water
  • 2 bunches collard greens, stems chopped and leaves cut into ribbons
  • 1 pound pappardelle
  • 2 teaspoons chili flakes
  • 1/4 cup Parmigiano Reggiano, grated
  1. Ready a paper towel-lined plate. In a large skillet or Dutch oven, over medium heat, add the chopped bacon and allow to cook, stirring occasionally, until it has browned and the bacon fat has rendered, about 7-9 minutes. Remove the bacon with a slotted spoon, and place on the prepared plate. Set aside.
  2. To the skillet with bacon fat add the shallots and the garlic and cook until the aromatics are fragrant and the shallots are translucent and tender, about three to five minutes. Using a wooden spoon to scrape the bacon fond from the pan. Add the vinegar, hot sauce, sugar, and salt, stir to combine. Reduce heat to low. Add the water or stock. Next, add the collard greens, stir to combine and simmer for at least 45 minutes (two hours is ideal).
  3. After the lengthy simmer, bring a large pot of salted water to a boil. Add the pappardelle and cook for eight to ten minutes until al dente. Drain.
  4. Add the pappardelle to the skillet containing the collards. Gently stir in the chili flakes, reserved bacon, and Parmigiano Reggiano. Serve immediately in a wide and deep bowl.

See what other Food52ers are saying.

  • Cheryl
  • Hollis Ramsey
    Hollis Ramsey
  • NXL

3 Reviews

Cheryl December 22, 2021
Really good and good for you with the collard greens. I made it vegan by substituting homemade mushroom bacon (which I would omit next time). Instead of sugar, substituted 1 T agave. I did not like the sweetness at all and would omit. Used Banza bowtie pasta, but 3/4 lb and that was plenty of pasta. I'd def make again, especially considering the nutritional benefits--and without that--it tastes really good. This made 6 servings of 1-1/2 cups each for me.
NXL November 8, 2019
This dish was delicious with the perfect amount of spice. I added the chili flakes early on with the garlic so it could intensify. After 45 minutes of simmering there was still a lot of pot likker, but not too much. I love egg noodles , but parpardella is very long and difficult to eat with all of the liquid. I'd probably substitute something shorter.
Hollis R. August 3, 2018
i'll be using frozen collards and plan to add them to the water with the pasta. omg, i can't wait to chow down on this!