HAM AND COLLARD SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
- Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.
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
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
CROCK POT COLLARD GREENS AND HAM
An excellent choice as a side dish for fried catfish or pulled pork. Also goes well with cornbread to soak up the juices which are called "pot likker". When you eat this kind of food, you know you are living!
Provided by PalatablePastime
Categories Ham
Time 6h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Note: be sure to rinse collards thoroughly before using.
- Remove any thick stems and tear or chop leaves into strips.
- Cook bacon in a skillet until the fat renders and bacon becomes translucent.
- Place bacon, with its drippings, into the bottom of the crock pot.
- Add the greens, ham hock, salt, pepper, and water into crock pot.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove ham hock, discard skin and shred meat, returning meat to crock pot.
- Serve greens with minced onion, vinegar and Tabasco, if desired.
WHITE BEAN AND COLLARD SOUP
This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.
Provided by Emily Weinstein
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
- Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
- Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 38 grams, Fiber 16 grams, Protein 72 grams, SaturatedFat 11 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
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
MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE
Provided by á-2245
Number Of Ingredients 10
Steps:
- Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!
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WHITE BEAN SOUP WITH HAM HOCKS AND GREENS
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- 1. In a large pot, soak white beans overnight. Drain and reserve.2. In a large pot over medium heat, sauté onion, carrot and celery in oil until crisp-tender. Add white beans, ham hock and chicken stock. Bring to a simmer and cook approx. 11⁄2 hr. until beans are tender.3. Remove ham hock and allow to cool. Shred meat and reserve.4. Remove half of the soup and puree; return puree to soup and stir.5. Add shredded meat and shredded kale; bring to a simmer. Season to taste and serve with cornbread.
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- 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.
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From myrecipes.com
- Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.
- Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.
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- Rinse and drain the beans and place them in the bottom of a large (7- to 8-quart) slow cooker. Nestle the ham bone/hock/shank in the center, and add the carrots, celery, and garlic on top. Carefully pour the chicken broth over the ingredients in the slow cooker, and then sprinkle with the bay leaves, parsley, celery salt, mustard powder, black pepper, and hot pepper sauce. Cover and cook on low for 7 to 9 hours or until the beans are tender.
- Remove the ham bone/hock/shank. Pull any ham meat from the bone, shred, and set aside; discard the bone and any fat or cartilage. Use an immersion blender to puree just enough of the soup to give it a creamy consistency, leaving most of the beans whole. Stir the shredded ham (from the bone) into the soup, along with any additional diced ham you'd like to add. Allow to cook for a few more minutes until just heated through.
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- Heat a large pot over medium heat, add the oil and heat through. Add the onions, carrots and celery, sautéing until tender, about 5 minutes.
- Add the garlic, thyme and ham hocks then add 8 cups of water and simmer until the ham hocks are tender and begin to fall apart, about 2 hours. Skim any scum off the surface as the soup simmers and discard. Add the beans and cook until tender, about an additional 30 minutes.
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