About
We're going home! Well... at least our taste buds are. Homestyle Collard Greens & Ham Soup takes you right back to a Sunday night at your Southern granny's house. Each spoonful comes filled to the brim with juicy pork, tender lima beans, and your favorite collard greens, all soaked in a savory, steaming-hot broth. Ahh, it's really just like grandma made it! Kick off your shoes, leave the city stresses at the door, and come home to the slow-paced, good time that is this Homestyle Collard Greens & Ham Soup! Ah, it tastes, oops, feels good to be home!
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 tablespoon cloves garlic, minced
- 1 teaspoon kosher salt, plus more, to taste
- 1 teaspoon freshly ground black pepper, plus more, to taste
- 2 (1.5-pound) smoked pork hocks
- 8 cups chicken stock
- 2 cups water
- 1 pound large dried lima beans, rinsed
- 1 bunch fresh collard greens, stems removed and chopped into pieces
- 1 tablespoon apple cider vinegar
- hot sauce, to taste
Directions
Step 1 -In a large Dutch oven over medium-high heat, add the oil until it is hot and shimmering.
Step 2 -Add the onions to the hot oil and cook, stirring occasionally, until they are translucent and tender, about 4-5 minutes.
Step 3 -Add the garlic to the onions and cook until it is fragrant, about 1 minute.
Step 4 -Season the onion-garlic mixture with 1 teaspoon of the salt and 1 teaspoon of the pepper.
Step 5 -Reduce the heat to medium. Add the smoked pork hocks to the onion mixture and cook, stirring and flipping the meat occasionally, about 5 minutes.
Step 6 -Add 4 cups of the chicken stock, the water, and the lima beans to the ham hock mixture and stir until they are fully combined.
Step 7 -Reduce the heat to medium-low and cover the Dutch oven. Cook the ham mixture, stirring occasionally, until the meat is very tender, about 1 hour.
Step 8 -Use a slotted spoon to transfer the cooked ham hocks to a bowl and let them cool, about 10 minutes.
Step 9 -Use two forks to shred the ham hock meat off the bones; discard the bones, the excess skin, and the fatty pieces.
Step 10 -Add the ham hock meat to the broth mixture and stir to combine.
Step 11 -Add the collard greens, the remaining chicken stock, the apple cider vinegar, and the hot sauce to the ham mixture and stir to fully combine.
Step 12 -Cover the Dutch oven and simmer the soup until the collard greens are significantly wilted, about 1 hour.
Step 13 -Taste the soup and season with the extra salt, the extra pepper, and more of the hot sauce and stir to combine.
Step 14 -Serve.
