- 4 gluten free Ramen Noodle bricks
- 10 -12 large leaves collard greens, save the stems
- 1/2 cup diced scallions
- 4 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 2 Tbsp Ume Plum Vinegar
- Crushed red pepper to taste
Cook the noodles according to package directions.
Grab a large mixing bowl. Pour the lemon juice and ume plum vinegar in. Slowly drizzle olive oil in to the bowl while whisking rapidly, add crushed red pepper.
Once the noodles are cooked, drain, DO NOT WASH, mix into dressing and set aside.
Using a sharp paring knife, remove the center rib of each collard green. Save the stems on the side for later.
Stack the leaves and roll them into a cigar-like shape. Julienne them by slicing on a diagonal across the roll as thinly as possible. Then cut into thirds so the stands aren’t too long.
Heat a large skillet to medium heat and pour in a tablespoon of olive oil. Once the oil is hot enough it should be shimmering, toss in the collard greens. Add 1 tsp of salt and stir often to separate the pieces. Sauté for about 3-4 minutes.
Toss the greens directly in to the mixing bowl with the noodles.