Prep Time
1 Hour
Cook Time
55 Mins
Yield
Makes 2 1/2 quarts

With collards, ham hocks, and red potatoes, this pot liquor soup is southern comfort all the way. Enjoy a hearty and filling bowl with a slice of warm cornbread.

How to Make It

Step 1

Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.

Step 2

Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.

Step 3

Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.

Step 4

Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.

Step 5

Remove meat from hocks; discard hocks. Return meat to soup.

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