COLLARD GREEN SOUP
This is a delicious, earthy soup that will warm you up on cold days. We love southern greens so I kicked these collard greens up a notch and it's a meal in itself. Just add great cornbread and enjoy!
Provided by Renae McVay
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Place all ingredients in a 4-6 quart pressure cooker. Place on medium heat. Once the pressure builds and the steam starts to escape or jiggle, time and allow to cook for an hour. Turn the stove off and allow to sit until the steam is gone. Open top after making sure no more steam remains by holding the release valve to the side with a dish towel being careful not to allow the steam to contact your skin to avoid burns. Enjoy the soup with cornbread on the side or with the soup dipped over cornbread. Very filling and delicious and a great source of iron.
- 2. If you are afraid of pressure cookers, this soup works beautifully in a crock pot. Just follow the directions and place in crock pot and allow to cook on high for about 6 hours.
- 3. I like to pour a little pepper sauce on mine before eating which is the liquid you have in a jar of pickled peppers like jalopenos or other hot peppers. It's a southern thing!
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
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