Categories: Soups- Stews- Chowders- Chili
Ingredients
- 2 (1 lb.) smoked ham hocks
- 1 medium onion, chopped
- 1 medium carrot, diced
- 2 Tbsp. vegetable oil
- 1 garlic clove, chopped
- 1/2 cup dry white wine
- 1/2 tsp. salt
- 1/4 tsp. dried crushed red pepper
- 1 (14.5 oz.) can vegetable broth
- 1/2 (16 oz.) pkg. fresh collard greens, washed and trimmed
- Cornbread Croutons
Directions
- Bring ham hocks and 8 cups water to a boil in a Dutch oven over medium-high heat. Boil 5 minutes; drain. Reserve hocks; wipe Dutch oven clean.
- Sauté onion and carrot in hot oil in Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half.
- Add hocks, 8 cups water, salt and crushed red pepper to onion mixture, and bring to a boil. Cover, reduce heat to low, and simmer 3 hours or until ham hocks are tender.
- Remove hocks, and let cool 30 minutes. Remove meat from bones; discard bones. Transfer meat to an airtight container; cover and chill. Cover Dutch oven with lid, and chill soup 8 hours.
- Skim and discard fat from soup in Dutch oven. Stir in meat and vegetable broth.
- Bring mixture to a boil. Gradually stir in collards. Reduce heat, and simmer, stirring occasionally, 45 to 50 minutes or until collards are tender. Serve with Cornbread Croutons.
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Kitchen Express Pot Likker Soup:
- Omit ham hocks and salt. Prepare recipe as directed, sautéing 1/2 lb. smoked boneless pork loin, chopped, with onion and carrot. Stir in 2 Tbsp. jarred ham soup base, broth, 8 cups water, and red pepper. Bring to a boil. Gradually stir in collards; reduce heat, and simmer 45 minutes or until collards are tender.
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Spanish Kale-and-White Bean Soup:
- Omit ham hocks, broth, salt, and red pepper. Sauté 1/2 lb. smoked chorizo, chopped
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in Dutch oven over medium-high heat 6 to 8 minutes or until browned. Remove with a slotted spoon; wipe Dutch oven clean.
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Proceed with recipe as directed, sautéing 1 medium potato, cued, with onion and carrot. Stir in 1 (48 oz.) container chicken broth. Proceed with recipe as directed in step 6, substituting 1/2 (16oz.) pkg. fresh kale, washed and trimmed, for collards, and stirring in chorizo with kale. Stir in (15.5 oz.)can white beans, rinsed and drained, and if desired, 1 (14 oz.0 can chicken broth during last 5 minutes of cooking. Omit Cornbread Croutons.