Begin by bringing a large pot of salted water to a rolling boil over high heat for the pappardelle. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat until it starts to bubble.

Add 8 ounces of chopped cremini mushrooms to the skillet, sautéing for about 4 minutes until they're golden brown and tender.

Introduce 1 finely chopped shallot and 2 minced garlic cloves to the skillet. Sauté these for another 4 minutes until the shallots are translucent and fragrant.

Stir in 4 cups of chopped collard greens and cook for about 1 minute until they start to wilt.

Pour in 1 cup of potlikker and add 1 cup of shredded ham hock, along with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Let this simmer for 5-6 minutes.

Carefully add the pappardelle pasta to your boiling water. Cook according to the package instructions, usually 6-8 minutes, until al dente.

Drain the pasta and add it directly to the skillet with the collard greens mixture. Sprinkle in 1/2 cup of grated Parmesan cheese and 2 tablespoons of aged sherry vinegar. Stir well for 2-3 minutes.

If the sauce seems too thick, add a splash of reserved potlikker to loosen it up. Adjust the seasoning with additional salt and pepper, if desired.

To serve, spoon the Potlikker Pappardelle into bowls, garnishing with lemon zest and additional shaved Parmesan on top.