Collard Greens Ramen

Collard Greens Ramen

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Collard Greens Ramen

Let me tell you that this dish is definitely way out of my cooking habits, and my family isn’t used to Asian food. We might eat some California Rolls once in a while but that’s about it. I guess, I was avoiding Asian recipes or foods because of not so great experiences we had at some restaurants. 

Last week, I couldn’t imagine myself cooking Collard Greens Ramen, but those Instagram stories – everyone seems to post Ramen soups all over it. I saw it once, twice. Then my Food and Wine magazine arrived, and what do you think it had inside? Asian. Food. Recipes. I am a living proof that your eyes will make you do things you might not imagine yourself doing.

Next day, I was running all over Fred Meyer to gather all the ingredients I needed for the recipe. I made sure that my family was also ready for such a change of food. I showed them the magazine, trying to convince them that the picture looks so delicious. Told my husband that there is no way to go back, I already bought all the items we needed for the recipe. My mission started as of that moment.

Did I regret it? Absolutely not! It turned out amazing. The taste was well-balanced, it looked colorful, and everyone enjoyed. As I am writing this post right now, my husband is telling me how much he enjoyed last night dinner, and that he can feel the taste when he thinks of the soup. High five, well done Alina!

 

About the recipe:

“Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Bourbon and apple cider vinegar cut through the smoky bacon and ham hocks in this rich ramen. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger,  sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. ” – Food and Wine, January 2019.

Ingredients for Collard Greens Ramen:

1 (1 1/2 lb) bunch collard greens
1 Tbsp olive oil
4 bacon slices
2 large yellow onions, thinly sliced (about 5 cups)
4 large garlic cloves, thinly sliced
1 lb smoked ham hocks, at room temperature
1/4 cup (2 oz) bourbon or other whiskey
2 Tbsp apple cider vinegar
8 cups cold water
4 tsp kosher salt
1/2 tsp black pepper
1/4 cup lower-sodium soy sauce
12 oz uncooked instant ramen noodles, cooked
4 large hard-cooked eggs, peeled and halved
8 scallions, thinly sliced
1 lime, cut into wedges
2 tsp shichimi togarashi

Steps:

  1. Using a sharp knife, remove stems from collard greens. Cut leaves into 2-inch squares ( about 14 cups), and rinse in cold water.
  2. Heat olive oil in a 4-quart stockpot over medium. Add bacon; cook until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in pot. Crumble bacon, and set aside.
  3. Add onions and garlic to hot drippings in pot, and cook over medium, stirring often, until golden brown, about 25 minutes. Next, add ham hocks, and cook until browned on all sides, about 5 minutes, turning ham hocks every 45 seconds. Then add bourbon and vinegar, and cook, stirring and scraping up browned bits on bottom of pot, until liquid is reduced by half, about 30 seconds. Time to add 8 cups cold water; bring to a simmer.
  4. Add salt and pepper to soup. Add collards in large handfuls, stirring each addition until wilted, 2 to 3 minutes, before adding next handful. Return to a simmer; cover and cook until collards are tender, about 1 hour.
  5. Remove ham hocks; cool slightly. Pull meat from bones, and chop meat. Discard bones and skin.
  6. Divide soy sauce evenly among 4 serving bowls. Ladle 1 1/4 cups liquid from cooked collards into each bowl. Divide noodles evenly among 4 bowls, and stir noodles twice in broth to combine.
  7. Top bowls evenly with ham hock meat, collards, eggs, bacon, scallions, lime wedges, and shichimi togarashi.

Enjoy!
Alina  

Collard Greens Ramen
Serves 4
"Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Bourbon and apple cider vinegar cut through the smoky bacon and ham hocks in this rich ramen. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. " - Food and Wine, January 2019.
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Prep Time
40 min
Total Time
2 hr
Prep Time
40 min
Total Time
2 hr
Ingredients
  1. 1 (1 1/2 lb) bunch collard greens
  2. 1 Tbsp olive oil
  3. 4 bacon slices
  4. 2 large yellow onions, thinly sliced (about 5 cups)
  5. 4 large garlic cloves, thinly sliced
  6. 1 lb smoked ham hocks, at room temperature
  7. 1/4 cup (2 oz) bourbon or other whiskey
  8. 2 Tbsp apple cider vinegar
  9. 8 cups cold water
  10. 4 tsp kosher salt
  11. 1/2 tsp black pepper
  12. 1/4 cup lower-sodium soy sauce
  13. 12 oz uncooked instant ramen noodles, cooked
  14. 4 large hard-cooked eggs, peeled and halved
  15. 8 scallions, thinly sliced
  16. 1 lime, cut into wedges
  17. 2 tsp shichimi togarashi
Instructions
  1. Using a sharp knife, remove stems from collard greens. Cut leaves into 2-inch squares ( about 14 cups), and rinse in cold water.
  2. Heat olive oil in a 4-quart stockpot over medium. Add bacon; cook until crisp, about 10 minutes. Transfer bacon to paper towels to drain, reserving drippings in pot. Crumble bacon, and set aside.
  3. Add onions and garlic to hot drippings in pot, and cook over medium, stirring often, until golden brown, about 25 minutes. Next, add ham hocks, and cook until browned on all sides, about 5 minutes, turning ham hocks every 45 seconds. Then add bourbon and vinegar, and cook, stirring and scraping up browned bits on bottom of pot, until liquid is reduced by half, about 30 seconds. Time to add 8 cups cold water; bring to a simmer.
  4. Add salt and pepper to soup. Add collards in large handfuls, stirring each addition until wilted, 2 to 3 minutes, before adding next handful. Return to a simmer; cover and cook until collards are tender, about 1 hour.
  5. Remove ham hocks; cool slightly. Pull meat from bones, and chop meat. Discard bones and skin.
  6. Divide soy sauce evenly among 4 serving bowls. Ladle 1 1/4 cups liquid from cooked collards into each bowl. Divide noodles evenly among 4 bowls, and stir noodles twice in broth to combine.
  7. Top bowls evenly with ham hock meat, collards, eggs, bacon, scallions, lime wedges, and shichimi togarashi.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Simply Everyday life https://www.ahsimply.com/

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