Many Greens like Swiss Chard, Bok Choy, Spinach and all lettuces are among my favorite veggies! But there is something too bitter or "texturie" about traditional Southern Greens for me. Recently, Jack created a wonderful soup using those beautiful and nutritious collards, and I couldn't get enough. Maybe this recipe will convert you? Make a big batch and freeze several individually-sized portions for future meals. (Take advantage of those pesticide-free collards while they are in season!)
Since this is Thanksgiving Week, try using home made turkey brother, and left over (even unwanted parts?) turkey to make your soup!
Jack’s Collard Green Soup
1 (8-ounce) ham hock
2 (32-ounce) containers chicken broth
3 bacon slices, chopped
2 teaspoons olive oil
1/3 cup diced onion
3 tablespoons all-purpose flour
1/2 cup water
2-4 ounces Chorizo sausage, sliced
1 mess fresh, pesticide-free collard greens, chopped into 1” squares
1 teaspoon kosher salt (if desired)
1 teaspoon pepper
1 carrot, shredded
2 celery stalks, diced
Prepare fresh Collards.
Boil ham hock and broth in a large pot; Add sliced chorizo sausage, reduce heat, and simmer 30 minutes. (if desired, add a few more cups of water for a less stew-like soup).
Cook chopped bacon in medium-hot skillet until crisp; remove bacon,
and drain on paper towels, saving the drippings in skillet.
Sauté onion and celery in drippings 5 minutes or until tender in bacon drippings; add bacon.
Stir flour and 1/2 cup water together until smooth (no lumps allowed).
Stir into bacon, onion and celery mixture.
Stir bacon mixture and collard greens into broth mixture.
Cover and simmer, stirring occasionally, 1 hour or until collards are
Remove ham hock. After allowing to cool somewhat, remove meat from bone, dice meat, and add met to soup mixture.
Yields: 12-15 cups.
Prep: 10-20 min.;
Cook: 1.5 - 2 hours
Prep time varies, depending how much has been previously frozen when greens are in season. This is an excellent freeze-able dish for a yummy meal when time is scarce.