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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Sold smoked or unsmoked, ham hocks can be purchased at most meat counters. Ingredients:
1 (8-ounce) ham hock |
2 (32-ounce) containers chicken broth |
2 bacon slices, chopped |
2 teaspoons olive oil |
1/3 cup diced onion |
2 celery ribs, diced |
3 tablespoons all-purpose flour |
1/2 cup water |
2 (16-ounce) packages fresh collard greens, chopped |
1/3 cup whipping cream |
2 tablespoons cider vinegar |
1 tablespoon hot sauce |
1 teaspoon pepper |
Directions:
1. Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.
2. Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.
3. Sauté onion and celery in drippings 5 minutes or until tender; add bacon.
4. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.
5. Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.
6. Stir in whipping cream and remaining ingredients.
7. *8 ounces smoked turkey winds, turkey sausage, or kielbasa may be substituted.
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