Collard Greens

Pork sausage and Collard green Ramen

January 24, 2014
2 Ratings
  • Serves 4
Author Notes

So I have been loving the “Momofuku” cookbook, but not having a brigade of cooks available to perform some of the tasks necessary, not to mention the time it takes to prep, and a two and a half year old tiny tyrant ransacking the joint some recipes are not always plausible for the home cook although not impossible, maybe when my kids are in college in 15 years…haha! The book is totally inspiring though and I love his unique techniques, storytelling, and of course obsession with ramen. Ramen is on my mind of late and David Chang’s ramen broth has bacon, so I figured why not turn it on its head and use sausage to make a “quick” weeknight version? Collards are often used as well so I stuck to that but I just boiled them with my stock instead of doing a separate preparation. It ended up great and it was done in an hour! —Alexandra V. Jones

What You'll Need
  • Ramen Broth
  • 12 ounces roll of pork sausage, I used papa georges reduced fat regular, its great stuff
  • 1 inch knob, fresh ginger cut in half
  • 4 shitake mushrooms
  • 1 bunch scallions, white parts cut in half, reserve green part to slice for presentation
  • 2 quarts chicken stock
  • 1/4 cup mirin
  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 bunch collard greens, removed from stems, and roughly chopped
  • Noodles and toppings
  • 4 portions fresh ramen noodles, I get mine at my local Asian market, you can use dried if you can't find fresh.
  • 1 cup corn, use frozen, canned, or if its in season fresh!
  • 4 eggs, I soft boiled mine, but you can poach or fry them as well.
  • tops of scallions (green parts) sliced
  • sesame seeds or ramen pepper for garnish.
  • 1 cup bamboo shoots
  1. In a large saucepan or stock pot place crumbled sausage over medium heat, when the sausage begins to render add ginger, and white parts of scallions (save the green part for topping bowls), add shitake, add collards, when wilted and shrunken in size, add stock.
  2. Bring to boil, reduce to medium, add soy sauce, mirin, and sugar. Simmer. Skim any oil off the top.
  3. Boil noodles as per directions on package, this all depends on what you end up using, fresh cook fast mine were done in about 1 minute.
  4. Assembly: Divide noodles up evenly into four bowls, fish out your mushrooms and remove stems, and slice, place in bowl, add corn to each bowl, fish ginger out of broth and discard. Using tongs or chopsticks remove some of the collards and mushrooms(remove woody stem)slice place on bowls, do the same with sausage using a slotted spoon, add broth, sliced scallions, eggs, bamboo shoots and a bit of sesame seeds or ramen pepper. Enjoy! A whole new way to get your sausage and eggs!

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Chef de cuisine @Shelburne hotel Seaview, WA

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