Pot Liquor Soup

Ingredients

• 2 pounds fresh collard greens
• 1 (2-pound) ham steak, chopped
• 2 tablespoons hot sauce
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 1 garlic clove, minced
• 6 red potatoes, diced
• 3 (14 1/2-ounce) cans chicken broth
• 2 (16-ounce) cans field peas, drained
• 2 (16-ounce) cans crowder peas, drained
• 2 cups water
• 1/2 cup vermouth
• 1 tablespoon white vinegar
• 1 teaspoon salt

Preparation

1. Remove and discard stems and discolored spots from collards; rinse with cold water. Drain and tear into 1-inch pieces.
2. Bring collards and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
3. Toss together ham and hot sauce. Cook ham in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until browned. Add onion and garlic, and saute until tender.
4. Stir in collards, potato, and remaining ingredients; bring to a boil. Reduce heat, and simmer, stirring occasionally, 45 minutes.