Asian Fusian Soul Ramen

Ingredients

• 1 (1 1/2-pound) leftover collard greens
• 1 tablespoon olive oil
• 4 bacon (or mushrooms) slices (substitute for mushrooms for plant based)
• 2 large yellow onions, thinly sliced (about 5 cups) 
• 4 large garlic cloves, thinly sliced
• 1 pound leftover protein
• 1/4 cup (2 ounces) bourbon or other whiskey
• 2 tablespoons apple cider vinegar
• 8 cups cold water
• 4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup lower-sodium soy sauce (or coconut aminos) (or coconut aminos)
• 12 ounces uncooked instant ramen noodles, cooked
• 4 large hard-cooked eggs, peeled and halved
• 8 scallions, thinly sliced
• 1 lime, cut into wedges
• 2 teaspoons shichimi togarashi (optional)

Directions

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 (or mushrooms and oil); cook until crisp (or soft), for about 10 minutes. Transfer bacon (or mushrooms) to paper towels to drain, reserving drippings in pot. Crumble bacon (or mushrooms) 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 proteins, and cook until browned on all sides, about 5 minutes, turning the proteins 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 (or equal parts water and stock of choice); bring to a simmer.
4. Add salt and pepper to taste. Add leftover collards until warmed through.
5. Divide soy sauce evenly among 4 serving bowls. Ladle 1 1/4 cup of liquid from cooked collards into each bowl. Divide noodles evenly among 4 bowls and stir noodles twice in broth to combine.
6. Top bowls evenly with protein meat, collards, eggs, bacon (or mushrooms), scallions, lime wedges, and shichimi togarashi.