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In a large stock pot or dutch oven, heat the olive oil over medium-high heat. Add the ham hock and sear on all sides, cooking for about 10 minutes.
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Meanwhile, wash your greens, and remove the stems (but don’t throw them away!).
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Add onions, garlic, and bay, and cook 5 minutes. Add 1/4 cup vinegar and scrape up any bits from the bottom of the pot, and then add reserved stems. Pour in 6 cups cold water and bring mixture to a boil. Turn heat to low; simmer broth for 1 - 2 hours (the longer the better). Broth can be made ahead up to this point. Sealed tight, it will keep in the refrigerator for 3 days.
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Remove ham hock from broth and pick off all the meat. Set aside. Strain potlikker and set aside.
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Bring a large pot of salted water to a boil. Add egg noodles and cook until al dente.
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In soup pot or dutch oven, heat 2 tablespoons olive oil over medium-high heat. Saute the shallot for 4 minutes. Add reserved ham hock meat, greens, red pepper flakes, and ground pepper. Sauté 4 minutes. Stir in potlikker, cooked noodles, and 2 tablespoons vinegar, and bring to a simmer. Adjust salt and acid levels as needed.
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Ladle into bowls, garnish with sriracha and ground pepper, and serve immediately.