Pork sausage and collard green ramen
Pork second courses
Japanese cuisine
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!
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