Soup - Ham hock and collard greens recipes

Author: Charlie Robinson  

This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots for a comforting stew to get you through chilly winter days. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish.

Ham Hock & White Bean Stew with Collard Greens

Ham Hock & White Bean Stew with Collard Greens
This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots for a comforting stew to get you through chilly winter days.
Provided by: Kylie
Total time: 155 minutes
Cook time: 150 minutes
Prep time: 5 minutes
Yields: 6 servings
Cuisine: American,Southern
Number of ingredients: 10
  • 2 tablespoons extra-virgin olive oil
  • 2 medium yellow onions, (chopped)
  • 2 medium carrots, (peeled and chopped)
  • 2 medium celery stalks, (chopped)
  • 1 small head of garlic, (top ¼-inch cut off the top)
  • 2 sprigs thyme
  • 4 smoked ham hocks, (about 2 pounds)
  • 1 cup cannellini beans, (soaked overnight and drained)
  • 2 cups (packed) roughly chopped collard greens
  • Fennel fronds, (for garnish)
  • Calories: 460 kcal
  • Carbohydrate: 10 g
  • Protein: 34 g
  • Fat: 31 g
  • Saturated Fat: 10 g
  • Cholesterol: 124 mg
  • Sodium: 365 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 18 g
  • Serving Size: 1 serving
How to cook:
  1. 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.
  2. 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.
  3. Add the collard greens, continuing to cook until tender but not mushy, about an additional 10 minutes. Ladle soup into bowls and garnish with fennel fronds. Serve immediately.
Notes: 1 I Heart Recipes reviews, Review groups:

Southern-Style Collards Green with Ham Hocks

Southern-Style Collards Green with Ham Hocks
The original post was written March, 2011. Five years later, I still cook greens the same way. While the photos benefited from new photography skills, the recipe is still perfect.
Provided by: Jackie Garvin
Yields: 0 servings
Number of ingredients: 5
  • 2 or three large ham hocks
  • 1 or 2 bunches fresh collard greens (triple washed and big vein removed)
  • water
  • 1 teaspoon kosher salt
  • honey
How to cook:
  1. Place ham hocks in a large stock pot and cover with water. Add about a teaspoon of kosher salt. Bring to a boil. Cover, reduce heat and let cook for one hour until they are good and tender.
  2. After an hour, uncover and bring stock back up to a boil. Add greens, a little bit at the time. They will cook down rather quickly. Continue until all greens are in the pot. Reduce heat and cover. Continue cooking until greens are cooked to your degree of doneness. This is purely a matter of taste preference. I pretty much cook mine to death, but that's how we like them.
  3. Keep tasting for seasoning and degree of doneness. Adjust seasoning as necessary. If the greens are too bitter for your taste, add honey or your favorite sweetening.
  4. Before serving, remove ham hocks from pot. Take off any of the good meat, shred it and put it back in the greens pot. Stir and serve.
Notes: How to Make Collard Greens and Ham Hocks, After greens are clean, stack several leaves on top of each other. Using a cutting board and knife, roll the leaves together and cut leaves into 1 inch thick strips. …

Collard Greens with Ham Bone or Ham Hocks

Collard Greens with Ham Bone or Ham Hocks
Mable Clarke, a South Carolina cook and activist, serves this collard greens recipe at monthly fish fries to support the Soapstone Baptist Church in the community where she grew up. There, farmers' markets overflow with big, leafy collards that are typically simmered with ham stock to make up this traditional Southern side dish. Clarke uses premade ham stock but it can be hard to find. We adapted the recipe with chicken broth and a ham bone or hock. As the bone simmers it adds flavor to the broth and yields enough meat to serve with the collards.
Provided by: Mable Owens Clarke
Total time: 90 minutes
Yields: 10 servings
Number of ingredients: 6
  • 8 cups low-sodium chicken broth
  • 1 tablespoon reduced-sodium beef concentrate, such as Better Than Bouillon
  • 1 ham bone or ham hock
  • 1 large onion, coarsely chopped
  • 3 pounds collard greens, stemmed and chopped (24 cups)
  • ¼ teaspoon ground pepper
  • Calories: 82 calories
  • Carbohydrate: 9 g
  • Cholesterol: 6 mg
  • Fat: 2 g
  • Fiber: 4 g
  • Protein: 10 g
  • Saturated Fat: 1 g
  • Sodium: 376 mg
  • Sugar: 1 g
How to cook:
  1. Combine broth, beef concentrate and ham bone (or ham hock) in a large pot. Bring to a boil over high heat.
  2. Add onion and collard greens to the pot and reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the collards are very tender, about 1 hour.
  3. Transfer the ham bone (or hock) to a cutting board with tongs or a slotted spoon. When cool enough to handle, pull off and shred or dice any meat clinging to the bone. Stir the meat into the greens. Season with pepper.
Notes: Easy Collard Greens With Ham Hocks, 3 pounds fresh collard greens This is usually 3-4 bundles. Weigh for accuracy. Weight includes the stems. 3/4-1 pound smoked ham hock 1 1/2-2 …

Ham and Bean Soup With Collard Greens

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
Total time: 60 minutes
Yields: 8 servings
Cuisine: american, southern
Number of ingredients: 17
  • 4 tablespoons extra-virgin olive oil or bacon fat
  • 1/2 pound diced cooked ham (about 2 cups)
  • 2 large white onions, finely chopped
  • 2 celery stalks, finely chopped
  • 2 jalapeño peppers, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 bay leaf
  • 2 teaspoons kosher salt, more to taste
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 6 cups ham stock or chicken stock
  • 4 1/2 cups (2 14½-ounce cans) cooked pinto, red kidney or pink beans
  • 1 large bunch collard greens, leaves only, thinly sliced (8 cups)
  • 1/4 cup flat-leaf parsley, chopped
  • 1 teaspoon apple cider vinegar
  • Hot sauce (optional)
  • Sour cream or whole milk Greek yogurt (optional)
  • Calories: 294 calories
  • Unsaturated Fat: 11 grams
  • Carbohydrate: 23 grams
  • Fat: 15 grams
  • Fiber: 6 grams
  • Protein: 18 grams
  • Saturated Fat: 4 grams
  • Sodium: 1051 milligrams
  • Sugar: 9 grams
How to cook:
  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.
  2. 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.
  3. 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.
Notes: 10 Best Collard Greens with Ham Hocks Recipes, salt, collard greens, brown sugar, red pepper flakes, bacon drippings and 5 more Southern Style Collard Greens Simply Recipes garlic cloves, ham …
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