Southern Comfort Ramen

When "fusion" cooking was invented, this was the recipe they had in mind. Ham hocks can be swapped out for any other slow-braise cut of meat, but that depends if you want this to be more ramen or collard greens. Chef's choice!

Ingredients

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 (Maker's Mark provides a good sweet flavor)

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

Preparation

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. Add ham hocks, and cook until browned on all sides, about 5 minutes, turning ham hocks every 45 seconds. 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. 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.