Collard Green Udon Noodle Soup

Extra brothy collard greens served in a big bowl with udon noodles!

Prep Time45

Cook Time3

Total Time3 45

Keyword: pasta

Servings: bowls

Calories: 516kcal

Add the ham hocks to a large pot and cover with the water and stock. Bring to a simmer and cover, lightly simmering, for about 45 minutes to an hour.
While the hocks are simmering, clean and prep the collard greens. I like to wash each leaf thoroughly one by one with my hands. Then remove the stems. Roll up a stack of collard leaves, and slice them into 1/2 inch strips. Then go the opposite way with you knife a few cuts. For this recipe, I also used most of the stems. Stack them up together and use a butcher twine to tie them together.
Add all the sauces and seasonings to the pot, along with the onions. Stir to combine. Then add in the greens. Tuck the stems in there, and add a few more cups of broth to cover everything. Get it back on the stove over low heat to lightly simmer for about 2 hours.
When the collards are the right texture and not too mushy, remove the ham hocks. Pick all he god meat from each ham hock and add it back into the pot.
Bring some water to a boil for the noodles. I buy mine frozen in 4oz packs, so you can cook as many as you need for each serving. Strain when warmed through.
Put the noodles into a bowl and ladle on the greens with a lot of broth. Garnish with scallions and serve.