COLLARD GREEN SOUP WITH HAM AND BEANS
Steps:
- Heat the oil in a large stock pot or dutch oven of medium-high heat. Add the onion and ham and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
- Add the broth and collard greens, bring to a boil, then reduce to a simmer. Stir in the beans and tomatoes. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.
SLOW-COOKER COLLARD GREENS WITH HAM
When it comes to greens, collards tend to live in the shadow of lettuce, spinach and even kale-except in the South. There, collard greens, which taste like a cross between kale and cabbage, star in a dish that inspires lots of love and plenty of controversy, too. One classic debate: Should collards be cooked until silken or left with a bit of texture? That's what we love about this recipe-it features all the rich savory flavor of the classic dish but is prepared using a simplified set-it-and-forget-it method that leaves room for customization. Those who like their collards meltingly tender should let their greens stew together with the ham bone and other ingredients until the six-hour point, while those who prefer a more toothsome texture can stop at four. So if you've been leaving collard greens on the grocery display, consider this your easy entry to enjoying this under-the-radar-but-totally-terrific veggie!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h30m
Yield 8
Number Of Ingredients 9
Steps:
- Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, heat 1 tablespoon of the oil over medium heat until hot. Cook ham bone in oil 4 to 6 minutes, turning several times, until browned on all sides. Transfer to slow cooker.
- Add remaining tablespoon of vegetable oil to same skillet. Add onions and pepper flakes; cook over medium heat 2 to 4 minutes, stirring frequently, until beginning to brown. Add garlic and brown sugar; cook 1 minute. Stir in broth; heat just to simmering. Stir in greens, a few handfuls at a time, until wilted slightly.
- Pour mixture around ham bone in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until collards reach desired tenderness. Remove bone; chop ham from bone, and stir into greens. Stir in vinegar.
Nutrition Facts : Calories 150, Carbohydrate 10 g, Cholesterol 25 mg, Fat 1, Fiber 4 g, Protein 11 g, SaturatedFat 1 1/2 g, ServingSize 3/4 Cup, Sodium 220 mg, Sugar 3 g, TransFat 0 g
HAM AND BEAN SOUP WITH COLLARD GREENS
If you happen to have a ham bone leftover from a roasted ham, cover it with water and simmer it with an onion and a bay leaf to make the stock for this rich, meaty soup. But if not, chicken stock works well, too.
Provided by Melissa Clark
Categories soups and stews, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, heat 2 tablespoons oil or bacon fat. Add ham and cook until beginning to brown, 8 to 10 minutes. Use a slotted spoon to transfer ham to a bowl.
- Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan. Add onion, celery, jalapeño peppers, bell pepper, bay leaf, 1 teaspoon salt and the black pepper; cook until lightly browned, 8 to 10 minutes, stirring frequently. (Add a little water, if necessary, to prevent burning on the bottom of the pot.) Stir in garlic and cook another 2 minutes.
- Add stock, beans, collard greens, reserved ham and remaining 1 teaspoon salt. Bring to a boil, then reduce heat, party cover, and simmer for 30 minutes, stirring occasionally. Add parsley, vinegar and more salt to taste. Serve topped with hot sauce and sour cream if you like.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 11 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 1051 milligrams, Sugar 9 grams
COLLARD GREENS WITH HAM HOCKS
A true Southern delicacy, it's hard to even find collards with ham hocks served in other parts of the country. But once you've had them, they're sure to be a staple at all your cookouts. Be sure to save the pot liquor (the broth leftover after boiling the greens) as a stock for soups and stews!
Provided by Brian Genest
Time 2h35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large stockpot over medium heat. Add onion and saute until fragrant, 3 to 4 minutes. Add garlic and cook for 30 seconds more.
- Add chicken stock, water, ham hocks, vinegar, and peppercorns to the pot. Increase heat to high and bring to a boil. Reduce heat and simmer for 1 hour.
- Strain solids out of the pot and increase heat to high. Add collards and return to a boil. Add bacon and reduce heat to a simmer. Continue to simmer until greens are tender, about 1 hour.
- Ladle collards into bowls with a little stock and serve.
Nutrition Facts : Calories 236 calories, Carbohydrate 7.2 g, Cholesterol 44.6 mg, Fat 16.9 g, Fiber 3.1 g, Protein 14.5 g, SaturatedFat 5.4 g, Sodium 934.8 mg, Sugar 1.2 g
HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS
Categories Soup/Stew Bean Leafy Green Quick & Easy Kwanzaa Ham Winter Healthy Collard Greens Simmer Gourmet
Yield Makes about 4 cups, serving 2 as a main course.
Number Of Ingredients 9
Steps:
- Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
- While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
- Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.
HAM, WHITE BEAN, AND COLLARD GREENS SOUP (CROCK POT)
I had a ham shank and some greens that I wanted to use up, but I was also on my way to work so I wanted it to be something I could cook in my slow cooker. After combining bits and pieces of other recipes, this is what I came up with. We ended up loving it so I decided to post it for safekeeping.
Provided by JJ_Ohio
Categories One Dish Meal
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Place smoked ham shank in crock pot.
- Open can of beans and rinse thoroughly. Place beans in a large bowl.
- Combine all of the ingredients with the beans (except for salt and pepper) and mix thoroughly. Pour over ham shank.
- Cover and cook on low for 7 - 8 hours. Remove ham shank from crock. Discard skin, fat and bone. Chop up remaining ham and put back into the crock. Add salt and pepper to taste and adjust any seasoning (more thyme, tobasco, paprika, etc). After adjusting I like to finish off by putting the cover back on and cooking for an additional 30 min on high just to let the adjusted flavor meld together. Remove bay leaves and discard. Portion into four bowls.
- I had a multigrain baguette that I cut into slices. I smeared each slice with a thin layer of goat cheese and we ate that with it. But I bet cornbread would be equally delicious.
Nutrition Facts : Calories 246.3, Fat 3.3, SaturatedFat 0.9, Cholesterol 6, Sodium 373, Carbohydrate 36.7, Fiber 9.7, Sugar 7, Protein 14.2
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