If you had asked me two weeks ago if I liked collards, that would have been a NO!. I really can’t tell you why, maybe it was the collards and bacon grease my grandfather made when I was young. Or was that turnip greens? Either way, I was convinced I didn’t like collard greens, and had no plans to start. That was until my husband cooked this Ham and Collard Greens Soup from Rea Drummond, The Pioneer Woman. He has ALL of her books but saw this recipe on her Food Network show.
I’ve even decided to plant collards in my fall garden this year.
Here’s the Recipe: You can download and print the recipe sheet from the Fresh From The Garden Recipe Binder here. The recipe sheet is page 16.
We did make a couple of changes. We purchased bagged collards from the store, and used the shredded ones. We omitted the jalepenos. The second time my husband made them on Labor Day, he only put 1/2 of the recommended salt. The first ones were a little too salty and we thought the chicken stock may have caused that. You can get a lower salt Chicken Stock. We also purchased the cubed ham and used great northern beans.
Ham and Collards Soup
2 tablespoons salted butter
2 tablespoons olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 pounds ham, diced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 tablespoon apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add
the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes.
Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce
to a simmer. Cook until the collards have softened and the flavors have come
together, about 20 minutes.
2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls
and garnish with the Parmesan and parsley. Serve each bowl with a chunk of
Yummy! A quick meal that is so easy to make.
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