Yield
Makes 15 cups

Sold smoked or unsmoked, ham hocks can be purchased at most meat counters.

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Step 5

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

Step 6

Stir in whipping cream and remaining ingredients.

Step 7

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

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