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Sold smoked or unsmoked, ham hocks can be purchased at most meat

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 stalks, diced
3 tablespoons all-purpose flour
1/2 cup water
2 (16-ounce) packages fresh collard greens, chopped
1/3 cup whipping cream or fat free half and half
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.
SAUTÉ onion and celery in drippings 5 minutes or until tender; add
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
REMOVE ham hock; cool slightly. Remove meat from bone, discarding
bone; dice meat, and return to soup.
STIR in whipping cream and remaining ingredients. Yield: 15 cups.
Prep: 20 min.; Cook: 1 hr., 30 min.

* 8 ounces smoked turkey wings, turkey sausage, or Kielbasa may be


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