Ramen sauteed collard greens Momofuku

Updated at: Thu, 17 Aug 2023 02:29:13 GMT

Step 1

“Cut the sturdy center rib and the stem from 1 bunch collards. Wash and drain the leaves, then coarsely chop them. Put a piece of bacon in a wide skillet (that can later be covered) and get it cooking over medium-high heat. Once it’s begun to really render some fat into the pan, add the collard leaves, tossing well to coat them in the fat. Add a large pinch of kosher salt and cook, stirring, for a few minutes, until the collards start to give up some of their liquid and shrink a little. Add 1 tablespoon soy sauce, 1 tablespoon sherry vinegar, 1 tablespoon brown sugar (white is fine if you don’t have brown), and 1 cup water (or Ramen Broth). Throw a lid on the pan, reduce the heat to medium-low, and simmer the collards, stirring them once in a while, for about 40 minutes, until tender. Keep at room temperature until ready to use.”

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