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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 pounds fresh collard greens |
1 (2-pound) ham steak, chopped |
2 tablespoons hot sauce |
3 tablespoons olive oil |
3 medium onions, chopped |
1 garlic clove, minced |
6 red potatoes, diced |
3 (14 1/2-ounce) cans chicken broth |
2 (16-ounce) cans field peas, drained |
2 (16-ounce) cans crowder peas, drained |
2 cups water |
1/2 cup vermouth |
1 tablespoon white vinegar |
1 teaspoon salt |
Directions:
1. Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.
2. Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
3. Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until browned. Add onion and garlic, and saute until tender.
4. Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes.
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