You ever take that first bite of something and just say—yep, that’s it? That’s how I feel about this bowl of ramen. It’s a mix of savory pork sausage, cozy noodles, and tender collard greens swimming in a rich broth. It’s got that comfort-food vibe but with a little Southern twist.
It’s one of those meals that feels fancy, but it’s super easy to throw together on a weeknight. And it’s kid-approved (no one even notices the greens half the time 😉).
🌟 Why I Love This Recipe
This ramen has become a go-to in my kitchen for a few big reasons:
- Full of flavor: The sausage adds a punch, and the greens soak it all up.
- One-pot meal: Less cleanup, more chill time.
- Family-friendly: Even picky eaters get into it.
- Quick & satisfying: On the table in under 30 minutes.
🛒 What You’ll Need
- 1 lb ground pork sausage (spicy or mild)
- 1 bunch collard greens, stems removed and chopped
- 4 cups chicken broth
- 2 cups water
- 2 packs instant ramen noodles (discard seasoning)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic (minced)
- 1 teaspoon ginger (grated or minced)
- 2 soft-boiled eggs (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional garnish)
👨🍳 Pro Tips
- Cut collard greens small so they soften quickly and mix better with the noodles.
- Brown the sausage well—don’t rush it! That crusty, golden color = flavor.
- Use low-sodium broth so the soy sauce doesn’t make it too salty.
- Make the eggs ahead if you want that perfect jammy yolk.
- Serve immediately so the noodles don’t soak up too much broth and get mushy.
🔧 Tools You’ll Need
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Tongs or wooden spoon
- Measuring spoons and cups
- Bowl (for eggs, if using)
🔁 Substitutions & Variations
- Swap collard greens for spinach, kale, or bok choy.
- Use turkey sausage or tofu for a lighter option.
- Add chili oil or sriracha for heat.
- Try bone broth instead of chicken broth for extra richness.
🧊 Make-Ahead Tips
- You can chop the collard greens and cook the eggs ahead of time.
- Broth base (sausage, garlic, ginger, broth) can be made a day early and reheated.
🍜 How to Make Pork Sausage & Collard Green Ramen
1. Brown the Pork Sausage
In a large pot, cook the ground pork sausage over medium heat until fully browned and crispy, about 6–8 minutes. Break it up with a wooden spoon as it cooks.
2. Add Garlic and Ginger
Stir in 1 tsp minced garlic and 1 tsp grated ginger. Cook for 1–2 minutes until fragrant.
3. Pour in Broth and Water
Add 4 cups chicken broth and 2 cups water. Stir everything together and bring to a simmer.
4. Add Collard Greens
Toss in the chopped collard greens. Simmer for 10 minutes until tender.
5. Add Soy Sauce and Sesame Oil
Stir in 1 tablespoon soy sauce and 1 tablespoon sesame oil. Taste and adjust seasoning if needed.
6. Cook the Ramen Noodles
Break up and add ramen noodles to the pot. Cook for 3–4 minutes until just tender.
7. Top and Serve
Ladle into bowls and top with a halved soft-boiled egg, chopped green onions, and sesame seeds.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove and add a splash of water or broth to loosen it up.
- Noodles will soak up broth over time, so you may want to cook them separately if you’re planning for leftovers.
🍴 What to Serve With It
- Steamed edamame with sea salt
- Quick cucumber salad with rice vinegar
- Gyoza or potstickers from the freezer aisle
- Green tea or sparkling water with lemon
❓FAQ
Can I make this vegetarian?
Yep! Use veggie broth and swap the sausage for tofu or mushrooms.
What kind of ramen noodles should I use?
The regular instant kind works great—just ditch the seasoning pack!
Do I have to use collard greens?
Not at all! Kale, spinach, or even cabbage work just as well.
💬 Let’s Wrap It Up
Hope you give this Pork Sausage & Collard Green Ramen a try—it’s a hug in a bowl with just enough Southern soul to make it extra special. If you make it, drop a comment and let me know how it turned out or ask any questions! I’m always here to help you make weeknight dinners a little more fun (and way more delicious). 🍜💛