Potlikker Pappardelle

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

Serves: 6-8
Prep time: 20 min
Cook time: 1 hrs 30 min


  • 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
In This Recipe


  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.

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