Smoked or unsmoked, ham hocks can be purchased
at most meat counters.
Collard Greens Soup
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
- Bring ham hock and broth to a boil in
a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.
- Cook bacon in hot oil in a medium skillet
until crisp; remove bacon, and drain on paper towels, reserving
drippings in skillet.
- Saute onion and celery in drippings 5
minutes or until tender; add bacon.
- 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.
- Remove ham hock; cool slightly. Remove
meat from bone, discarding bone; dice meat, and return to soup.
- Stir in whipping cream and remaining ingredients.
Makes 15 cups.
* 8 ounces smoked turkey wings, turkey
sausage, or kielbasa may be substituted.
