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Collard Greens Soup

Yield Makes 15 cups
Sold smoked or unsmoked, ham hocks can be purchased at most meat counters.


  • 1 (8-ounce) ham hock*
  • 2 (32-ounce) containers chicken broth
  • 2 bacon slices, chopped
  • 2 teaspoons olive oil
  • 1/3 cup diced onion
  • 2 celery ribs, diced
  • 3 tablespoons all-purpose flour
  • 1/2 cup water
  • 2 (16-ounce) packages fresh collard greens, chopped
  • 1/3 cup whipping cream
  • 2 tablespoons cider vinegar
  • 1 tablespoon hot sauce
  • 1 teaspoon pepper

How to Make It

  1. Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.

  2. Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet.

  3. Sauté onion and celery in drippings 5 minutes or until tender; add bacon.

  4. Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.

  5. Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup.

  6. Stir in whipping cream and remaining ingredients.

  7. *8 ounces smoked turkey winds, turkey sausage, or kielbasa may be substituted.