Ahh the collard green. Some people love them, some absolutely hate them. I’m on the fence when it comes to collards. When I added them to my soup recipe they were fantastic. I think this is how I will incorporate collard greens into my diet from now on.
This soup is perfect for the crisp Fall weather Wisconsin is experiencing right now. Comfort food at its best. I made a loaf of Italian bread to go with. Perfection. I love how 90% of the ingredients in this soup came from HighCross Farm.
- 2 smoked ham hocks
- 2 pices thick cut bacon, diced
- 1 med-lg onion, diced
- 1 large carrot, chopped
- 5 fresh thyme sprigs
- 6 new potatoes, quartered
- 2 cans Great Northern beans
- 2 c. or more Collard Greens, chopped
- 10 c. water
- S & P to taste
- Fresh bread for dipping
In a large dutch oven sautee your bacon until the fat is rendered. Add the onion and sautee until they sweat.
Add the ham hocks and water and bring to a boil. Cover and lower heat to medium and simmer for an hour.
Remove the ham hocks and remove the fat. Chop up the meat and add back to the pan. Add Thyme, potatoes, carrots and S/P. Simmer for 20 mins or until potatoes and carrots are tender.
Add beans and collards. Let simmer until greens are heated through. I like to add the greens at the end so the nutrients and flavor aren’t lost in the cooking process.
Serve in your favorite bowl with a nice chunk of fresh bread and enjoy.