- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chef Todd Richards is known for his personal, globally inspired take on Southern cuisine, and his Collard Greens Ramen is no exception. Riffing on a memorable bowl of yaka mein he had as a child, Richards' soup begins with a pot of collards and a generous pour of bourbon, which cooks down into an intense potlikker. Shichimi togarashi, a Japanese spice blend of dried orange peel, ginger, sesame seeds, nori, and a mix of dried chiles, finishes off each bowl. You can find it at Asian groceries, Whole Foods, and amazon.com. As Richards puts it, each ham-hock-enriched, noodle-laced bowl is a hearty thank you to his past — with a strong Southern accent.
Ingredient:
- 1 (1 1/2-pound) bunch collard greens
- 1 tablespoon olive oil
- 4 bacon slices
- 2 large yellow onions, thinly sliced (about 5 cups)
- 4 large garlic cloves, thinly sliced
- 1 pound smoked ham hocks, at room temperature
- 1/4 cup (2 ounces) bourbon or other whiskey
- 2 tablespoons apple cider vinegar
- 8 cups cold water
- 4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup lower-sodium soy sauce
- 12 ounces uncooked instant ramen noodles, cooked
- 4 large hard-cooked eggs, peeled and halved
- 8 scallions, thinly sliced
- 1 lime, cut into wedges
- 2 teaspoons shichimi togarashi
