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Prep Time: 60 Minutes Cook Time: 55 Minutes |
Ready In: 115 Minutes Servings: 1 |
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With collards, ham hocks, and red potatoes, this pot liquor soup is southern comfort all the way. Enjoy a hearty and filling bowl with a slice of warm cornbread. Ingredients:
2 pounds fresh collard greens |
3/4 pound smoked ham hocks |
1 (1 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 (15.8-ounce) cans field peas with snaps, rinsed and drained |
2 (15.8-ounce) cans crowder peas, rinsed and 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; tear into 1-inch pieces.
2. Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
3. Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
4. Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.
5. Remove meat from hocks; discard hocks. Return meat to soup.
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