After so much rich holiday food, this earthy Collard Green Pot Liquor Soup with a small slice of cornbread was so welcome.
The ham I used was Chisesi’s Pride Seasoned Ham pieces. If you have leftover ham from Christmas, use that.
Sauté onion, carrots, celery and garlic in with the ham pieces then add the broth, collard greens and crowder peas. This is similar to a recipe I ran a long time ago using a ham steak and mustard greens that was very popular.
Corinne Cook is a columnist for The Advocate. Reach her at firstname.lastname@example.org.
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