Collard Green Pot Liquor Soup
Serves 8. Recipe is by Corinne Cook.
1 tbl. vegetable oil
1½ to 2 lbs. boneless ham pieces (I used Chisesi’s Seasoned Ham pieces)
1 medium-to-large onion, chopped
4 carrots, sliced ½-inch thick
1 garlic clove, chopped
1⁄3 cup chopped celery
1 (16-oz.) pkg. frozen collard greens
2 (15.5-oz.) cans chicken broth
4 cups water
½ cup white wine
1 (15.5-oz.) can field crowder peas, drained
Salt, black pepper and cayenne to taste
Tabasco to taste, optional
Serve with cooked cornbread, optional
1. In Dutch oven; add oil and sauté ham pieces, onion, carrots, garlic and celery until vegetables are tender. Continue cooking until most of the pan juices are gone.
2. Add collard greens, chicken broth, water and wine. Bring to a boil. Add crowder peas.
3. Reduce heat, season with salt, black pepper, cayenne and Tabasco to taste. Cover and cook 45 to 50 minutes. Taste for seasoning and correct if necessary.
4. Serve warm in bowls with a slice of cornbread on the side.
Copyright © 2011, Capital City Press LLC • 7290 Bluebonnet Blvd., Baton Rouge, LA 70810 • All Rights Reserved