Incredibly flavorful and comforting is this collard greens soup with beans and ham.
Prep Time: 30 Minutes
Cook Time: 4 hours
Servings: About 4
Ingredients
- 1 ea Smoked Ham Hock
- 1 oz Pork Lard or Bacon Fat
- 1 Yellow Onion, Diced
- 8 cloves Garlic, Peeled & Minced
- 2 Carrots, Peeled & Diced
- 2 bu Collard Greens, Washed & Chopped
- 1 C Beans (Soaked)
- 3 PT Chicken or Vegetable Broth
- 1 Sprig Thyme
- 1 Bay Leaf
- 2 oz Olive Oil
- 1 Tbsp Red Wine Vinegar or Sherry Vinegar
- Kosher Salt & Ground Black Pepper, as needed
Preparation:
In a medium sized heavy bottomed pot on low heat, sweat the onion, garlic, carrots, and a pinch of salt in the lard. Once the vegetables are tender, turn the heat up to medium-high and add the washed & chopped collard greens. Stir frequently while cooking greens until they are fully wilted. Add the stock, herbs, and beans and bring the soup to a simmer. Turn to low and maintain a gentle simmer until the ham hock if falling apart (about 3 hours).
To finish the soup, break the ham hock into pieces and remove the bone as well as the thyme sprig and bay leaf. Adjust the salt to taste and add a liberal grind of black pepper, the fresh olive oil, and a bit of vinegar to help balance the fat.
Tip:
Remember not to over season the soup to start, the ham hock will provide seasoning as it cooks. Do not skim the soup, the pork fat is delicious. This soup is even better the following day and served with a nice thick piece of crusty bread.
