When the first bite of dinner resonates with nostalgia, you know it’s something special. For me, that moment arrived in a cozy kitchen filled with the enticing aroma of sautéed garlic and earthy collard greens. Enter Potlikker Pappardelle—an unexpected fusion of flavors that marries rich Southern tradition with a heartwarming pasta dish.
This recipe emerged during a potluck scramble when I turned leftovers into something truly delightful. You won’t believe how simple it is to create a warm, creamy sauce that boldly flaunts the savory goodness of potlikker, paired beautifully with fresh pasta. Whether it’s a chill evening at home or a gathering with friends, this dish fits any occasion, making it a versatile crowd-pleaser.
Join me in crafting a comforting plate of Potlikker Pappardelle that redefines weeknight dinners, offering rich flavors and a satisfying twist on your favorite pasta. Let’s dive into the magic that happens when tradition meets creativity!
Why is Potlikker Pappardelle a Must-Try?
Comforting, creamy goodness: This dish combines the richness of potlikker with al dente pappardelle for a sauce that’s simply irresistible.
Seasonal flair: Fresh collard greens and savory ham hock bring a deep, comforting flavor that feels like a warm hug.
Quick and easy: You’ll have a delightful meal ready in just one hour, perfect for busy weeknights or spontaneous gatherings!
Versatile pairing: Serve it solo or with a side salad—it’s an adaptable dish that caters to various tastes and occasions.
Crowd-pleaser: This unique twist on pasta will impress family and friends alike, making it a memorable addition to any dinner table!
Potlikker Pappardelle Ingredients
For the Sauce
- Unsalted butter – 6 Tbsp., cold and cubed; this adds a rich creaminess to your dish.
- Fresh cremini mushrooms – 1 (8-oz.) pkg., sliced; these mushrooms provide an earthy flavor that complements the greens.
- Shallot – 1/4 cup, finely chopped (from 1 large); shallots add a mild sweetness and depth to the sauce.
- Garlic – 3 large cloves, thinly sliced; garlic brings a warm, aromatic touch that’s simply irresistible.
- Collard greens – 1 medium bunch (about 3/4 lb.), stemmed and cut into strips; they infuse the dish with vibrant color and nutrients.
For the Pasta
- Potlikker – 2 1/2 cups, divided (reserved from Double-The-Potlikker Greens); this flavorful liquid is the heart of your Potlikker Pappardelle.
- Shredded ham hock – 1/3 cup, reserved from Double Potlikker Greens; this ingredient adds a savory, umami punch to the dish.
For Seasoning and Garnish
- Kosher salt – 1 tsp.; use this to enhance flavors, adjusting to taste.
- Black pepper – 1/2 tsp.; freshly ground black pepper adds a warm kick.
- Uncooked pappardelle or fettuccine pasta – 12 oz.; the wide noodles are perfect for capturing creamy sauce.
- Parmesan cheese – 1 oz., grated (about 1/4 cup), plus shaved for serving; cheese adds a delightful umami flavor, balancing the dish.
- Aged sherry vinegar – 1 Tbsp.; this brightens everything up with a hint of acidity.
- Lemon zest – 1 tsp. (from 1 lemon); it adds a fresh, citrusy finish that lifts the dish.
Let’s embrace the soul-soothing magic of Potlikker Pappardelle as we bring these vibrant ingredients together!
How to Make Potlikker Pappardelle
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Boil Water
Begin by bringing a large pot of water to a boil over high heat. While waiting, melt 2 tablespoons of the cold unsalted butter in a large, high-sided skillet over medium heat to get that rich, buttery flavor started. -
Sauté Mushrooms
Add the sliced cremini mushrooms to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms start to soften and turn golden brown—about 4 minutes. -
Add Aromatics
Toss in the finely chopped shallot and thinly sliced garlic. Continue to sauté, stirring occasionally, until the mushrooms are nicely browned, which should take another 4 minutes. -
Incorporate Collard Greens
Gently stir in the collard greens. Cook while stirring until they begin to wilt and transition into a vibrant bright green color—this should only take about 1 minute. -
Add Potlikker
Pour in 2 cups of the potlikker, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. This will infuse your pasta with rich flavor. -
Simmer Greens
Mix in the shredded ham hock, kosher salt, and black pepper. Bring the mixture to a simmer over medium heat, cover, and cook until the collard greens are just tender, usually around 5 to 6 minutes. -
Cook Pasta
While the greens are simmering, add a generous amount of salt to the boiling water and drop the uncooked pappardelle pasta in. Cook according to package instructions until al dente, about 6 to 8 minutes, then drain. -
Combine and Cream
Stir the drained pasta into the collard green mixture along with Parmesan, vinegar, and the remaining 4 tablespoons of butter. Cook over medium heat, stirring constantly, until a creamy sauce forms that coats the pasta—this should take about 2 to 3 minutes. -
Adjust Sauce Consistency
If necessary, stir in the remaining 1/2 cup of potlikker, adjusting until the sauce reaches your desired consistency. Remove from heat and taste for seasoning, adding extra salt if needed. -
Serve
Divide the pasta evenly among 4 bowls. Top each serving with a sprinkle of lemon zest and shaved Parmesan. Serve immediately for a cozy dining experience.
Optional: Finish with a drizzle of olive oil for added richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Potlikker Pappardelle are perfect for busy weeknights when you want to enjoy a comforting meal with minimal effort! You can prepare the collard greens, mushrooms, shallots, and garlic mixture up to 3 days in advance. Simply sauté the vegetables until softened, then cool and refrigerate in an airtight container. When you’re ready to enjoy, just reheat the mixture in a skillet, cook the pasta, and combine everything with butter, Parmesan, and remaining potlikker as directed. This method keeps the flavors vibrant and ensures your dish will be just as delicious on the night you serve it!
Potlikker Pappardelle Variations
Feel free to personalize your Potlikker Pappardelle experience with these delightful twists and substitutions!
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Vegan: Substitute butter with olive oil and use mushrooms to create a creamy cashew sauce instead of cheese for a hearty vegan option. It will still embrace that rich, savory flavor without any animal products.
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Gluten-Free: Swap traditional pappardelle for gluten-free pasta made from rice or quinoa. This change will allow everyone to enjoy the comforting nature of the dish without sacrificing flavor.
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Spicy Kick: Add a pinch of red pepper flakes during the sautéing process for a warm, inviting heat that perfectly complements the collard greens and ham hock. It’s a simple twist that will awaken your taste buds!
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Extra Veggies: Boost nutrition by tossing in some blanched asparagus or spinach right before serving. This not only enhances the dish’s color but also adds subtle flavors and additional vitamins.
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Herb-Infused: Try mixing in some fresh herbs like basil, thyme, or parsley at the end for a fragrant burst of freshness that elevates the dish to new heights.
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Cheesy Goodness: For cheese lovers, fold in a generous amount of cream cheese or ricotta as you combine the pasta with the sauce. This will add a lush, creamy texture that’s absolutely decadent.
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Nutty Crunch: Top your finished dish with toasted pine nuts or walnuts for a delightful crunch that offers an appealing contrast to the creamy pasta. It’s a small addition that makes a big difference!
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Lemon Zest Variation: To make the dish brighter, incorporate a bit more lemon juice and zest. This will refresh the palate and add a vivacious citrus flavor that sings through each bite.
What to Serve with Potlikker Pappardelle?
Elevate your cozy dinner with delightful side dishes that beautifully complement the creamy, savory goodness of this unique pasta.
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Garlic Bread: Perfectly toasted, buttery garlic bread adds a crunchy contrast and is ideal for mopping up any leftover sauce.
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Mixed Green Salad: A fresh salad with a light vinaigrette offers a crisp, refreshing bite—balancing the richness of the dish perfectly.
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Roasted Vegetables: Seasonal vegetables like carrots and Brussels sprouts bring a touch of sweetness and healthy colors to your meal, enhancing its visual appeal.
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Macaroni and Cheese: The ultimate comfort food pairing! This creamy, cheesy classic can be a delightful surprise alongside the robust flavors of Potlikker Pappardelle.
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Sweet Tea: A glass of sweet tea creates a nostalgic Southern touch, refreshing your palate and enhancing the meal’s heartwarming feel.
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Cornbread: This Southern staple captures the essence of home, breaking apart to soak up that delicious potlikker sauce, adding a slightly sweet and hearty aspect to your dining experience.
By thoughtfully combining these sides, you can create a cozy atmosphere that celebrates the comforting embrace of your Potlikker Pappardelle!
Expert Tips for Potlikker Pappardelle
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Fresh Ingredients: Use the freshest collard greens and mushrooms for the best flavor. Older greens can be tough and bitter, affecting your dish’s overall quality.
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Prevent Overcooking: Keep an eye on the collard greens while they simmer; you want them tender but still vibrant. Overcooking can lead to a mushy texture.
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Custom Sauce Consistency: If your sauce is too thick, gradually add more potlikker to reach your desired creaminess. The perfect Potlikker Pappardelle sauce should cling to the pasta without being soupy.
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Salt Wisely: Be cautious with added salt, especially if your potlikker and ham hock are already salty. Taste as you go to achieve balance.
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Pasta Cooking Tip: Aim for al dente pasta for optimal texture. It’ll continue to cook slightly when mixed with the sauce, maintaining a delightful bite.
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Impress Your Guests: Finish your dishes with a sprinkle of freshly grated Parmesan and lemon zest for that restaurant-worthy touch that elevates your Potlikker Pappardelle experience.
How to Store and Freeze Potlikker Pappardelle
- Fridge: Store leftover Potlikker Pappardelle in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth or water and microwave or warm on the stovetop until heated through.
- Freezer: Freeze the pasta dish for up to 2 months in an airtight, freezer-safe container. Thaw in the fridge overnight before reheating to maintain the creamy texture.
- Reheating: When reheating from the fridge, stir in a little potlikker or broth to help revive the sauce’s consistency. Heat gently on the stovetop for optimal results.
Potlikker Pappardelle Recipe FAQs
How do I choose the best collard greens?
Absolutely! Look for collard greens that are vibrant in color with no dark spots or wilting. The leaves should feel crisp to the touch and have a fresh aroma. If they are slightly thicker and sturdy, they’re perfect for cooking. For this recipe, aim for collard greens that are still young and tender, which makes them easier to cook and more flavorful.
How should I store leftover Potlikker Pappardelle?
Store any leftover Potlikker Pappardelle in an airtight container in the fridge for up to 3 days. I recommend adding a splash of broth or a drizzle of olive oil before refrigerating to help maintain the sauce’s creaminess. When you reheat it, just warm it gently in a skillet over medium-low heat, stirring occasionally, to bring it back to life!
Can I freeze Potlikker Pappardelle?
Absolutely! To freeze, place the cooled Potlikker Pappardelle in an airtight, freezer-safe container. It can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it in the fridge overnight. To reheat, gently warm it in a skillet with a little extra potlikker or broth to ensure that the sauce maintains its creamy texture, which should take about 10-15 minutes.
What should I do if the sauce is too thick?
If your sauce turns out too thick, don’t worry! Simply add a little of the reserved potlikker or even some broth, stirring it in gradually until you achieve your desired consistency. It’s best to start with a couple of tablespoons and stir well to see how it integrates before adding more. This step helps keep your Potlikker Pappardelle creamy and delicious!
Is this dish suitable for dietary restrictions?
Very! For those with dietary restrictions, Potlikker Pappardelle can easily be modified. Use gluten-free pasta if you need a gluten-free option, and feel free to substitute the ham hock with a plant-based protein or omit it altogether for a vegetarian version. Always check ingredient labels if you have allergies, especially for the butter and Parmesan, as dairy options may vary.
What can I serve with Potlikker Pappardelle?
You have plenty of options! This dish stands beautifully on its own, but if you’re looking to add sides, consider serving it with a refreshing green salad or crusty bread for mopping up any leftover sauce. Roasted vegetables or a light soup could also complement the rich flavors perfectly. The more the merrier when it comes to family dinners!
Delicious Potlikker Pappardelle for Cozy Home Cooking
Ingredients
Equipment
Method
- Begin by bringing a large pot of water to a boil over high heat. While waiting, melt 2 tablespoons of the cold unsalted butter in a large, high-sided skillet over medium heat.
- Add the sliced cremini mushrooms to the skillet. Increase the heat to medium-high and cook, stirring occasionally, until the mushrooms start to soften and turn golden brown—about 4 minutes.
- Toss in the finely chopped shallot and thinly sliced garlic. Continue to sauté, stirring occasionally, until the mushrooms are nicely browned, which should take another 4 minutes.
- Gently stir in the collard greens. Cook while stirring until they begin to wilt and transition into a vibrant bright green color—this should only take about 1 minute.
- Pour in 2 cups of the potlikker, using a wooden spoon to scrape up any browned bits from the bottom of the skillet.
- Mix in the shredded ham hock, kosher salt, and black pepper. Bring the mixture to a simmer over medium heat, cover, and cook until the collard greens are just tender, usually around 5 to 6 minutes.
- While the greens are simmering, add a generous amount of salt to the boiling water and drop the uncooked pappardelle pasta in. Cook according to package instructions until al dente, about 6 to 8 minutes, then drain.
- Stir the drained pasta into the collard green mixture along with Parmesan, vinegar, and the remaining 4 tablespoons of butter. Cook over medium heat, stirring constantly, until a creamy sauce forms that coats the pasta—this should take about 2 to 3 minutes.
- If necessary, stir in the remaining 1/2 cup of potlikker, adjusting until the sauce reaches your desired consistency. Remove from heat and taste for seasoning, adding extra salt if needed.
- Divide the pasta evenly among 4 bowls. Top each serving with a sprinkle of lemon zest and shaved Parmesan. Serve immediately.