Prep 20 mins
Cook 2 hrs
I clipped this recipe out of the Atlanta Journal/Constitution. This inventive soup is truly an East meets South combination. If desired, shred the meat from the ham hocks (if there is any after cooking) and add to the soup. The noodles expand and take on a lot of the broth, so if not serving the soup right away, wait before adding the noodles. If you want a more brothy soup, just add 1 packet of noodles. The spice packets with the ramen are not used.
- 2 -3 ham hocks
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 cups collard greens, chopped, fresh or frozen
- 2 green onions, chopped, divided
- 1 garlic clove, chopped
- 2 (3 ounce) packages ramen noodles, slightly crushed, seasoning packets removed
- 1 (15 ounce) black-eyed peas, drained and rinsed
- 2 tablespoons cilantro, chopped, garnish
- In a stockpot, cover ham hocks with water (about 7 cups). Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Cool and refrigerate until fat hardens on top, 2 to 3 hours (you can leave the hocks in the liquid). Skim fat and return broth to a stockpot and bring to a boil. Season to taste with salt and pepper and remove from heat.
- In a separate stockpot over medium-high heat, add oil. When heated, add collard greens, 2/3 of the green onions and all the garlic. Stir-fry for 2 minutes. Don’t overcook; the collards should still be bright green.
- Pour hot ham broth (about 6 cups) over collards, add ramen noodles and beans and bring to a boil. Cook until the noodles are soft, 2 to 3 minutes. Garnish with reserved green onion and cilantro.