Collard Greens and White Bean Soup Recipe from FatFree Vegan Kitchen
Step 1. 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.
Slow Cooker Collard Greens and Ham Hocks The Blond Cook
Directions. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. Cover and cook at a bare simmer until hocks are very tender, 2 to 3 hours. Remove ham hocks from liquid, transfer to a cutting board, and pull bones from meaty and fatty parts. Discard bones.
SlowCooker Collard Greens And Ham Hocks Recipe by Tasty Recipe
Instructions. 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.
Collard Greens with Ham Hock Recipe
Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender. Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat. Add roasted tomatoes and collard greens to the pot.
Collard Greens with Ham Bone The Country Cook
Discard the fat and bones from the ham. Shred the meat and place it back into the slow cooker. Roughly tear the collard green leaves into small pieces and place them in the slow cooker. Cover and turn the heat up to high, cooking for 10-15 minutes or until greens are soft. Stir and serve immediately. Slow cooker soup is perfect for winter weather.
Collard Green and Black Eyed Pea Soup (Instant Pot)
Use a slotted spoon to transfer the smoked meat into a bowl and let cool for a few minutes. Use your hands (with disposable gloves, if desired) or two forks to tear the meat off of the bones. Then discard the bones, excess skin, and fatty pieces. Add the meat back into the same pot and stir together.
Black Eyed Pea, Collard Greens and Ham Soup for the New Year Recipe
Step 1. 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, around 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer.
Collard Greens with Pancetta, Ham and Beans • Keeping It Simple Blog
Bring a large pot of salted water to a boil. Cut the tough ribs and stems away from the collard greens and discard. Plunge the greens into the boiling water and cook for 10 minutes. Drain and cool slightly. Chop the greens coarsely and set aside. Heat the oil in a soup pot over medium heat. Add the salt pork and cook until crisp, 3 to 5 minutes.
Collard Green Soup with Ham and Beans Southern Bite
Bring to a simmer and add the collard greens, ham hock, and sachet. Cook for 1 hour. Remove and discard the sachet. Remove the ham hock and cool slightly. Trim away the skin and fat and dice the lean meat. Add the meat back to the soup. Add the cream and season to taste with the vinegar and Tabasco.
Collard Green Soup with Ham and Beans Southern Bite
Add the garlic, cook about a minute more. Add the chicken broth and bring to a boil. Stir in the frozen greens. Bring back up to a boil, reduce the heat, cover, and simmer for 20 minutes. . Add the rinsed peas and drained tomatoes. Add salt and pepper to taste. Cook for an additional 10 minutes.
BlackEyed Pea and Collard Greens Soup
Saute for 2-3 minutes. Stir in the garlic and saute for 30 seconds. Stir in the smoked paprika, oregano, and bay leaves. Add 2 cans of cannellini beans (15.5 ounces each) with the liquid (do not drain), 4 cups of water, ham pieces, chorizo, and potatoes to the Dutch oven. Bring to a boil then reduce heat to medium-low.
CrockPot Collard Greens and Ham Hocks I Heart Recipes
Instructions: 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.
Collard Green & BlackEyed Pea Soup Recipe EatingWell
Preparation. Step 1. 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. Step 2. Raise heat to medium-high and add remaining 2 tablespoons oil or fat to the pan.
Southern Collard Greens & Ham Hocks I Heart Recipes
Place a large stockpot or 6-quart Dutch oven over medium heat. Once hot, add the oil, place the ham bone in the oil and get a good sear on all sides, about 5 minutes. Slowly add in the chicken stock along with the garlic powder, and onion powder to the pot. Stir to combine. Bring to a boil, cover, and lower to a simmer.
Instant Pot BlackEyed Pea and Collard Green Soup Soulfully Made
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.
Southern Collard Greens Recipe with Ham Hocks Feast and Farm
Sauté until soft and translucent. Add ham, black eyed peas, collard greens, hot sauce, apple cider vinegar, and chicken broth. Lock the lid on the Instant Pot and cook on manual high pressure for 10 minutes. Fast release, stir, and serve. In a large stock pot, add olive oil, onions, garlic, celery, and Cajun seasoning.
