Pot Liquor Soup

Ingredients

• 2 pounds fresh collard greens
• 3/4 pound smoked ham hocks
• 1 (1 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 (15.8-ounce) cans field peas with snaps, rinsed and drained
• 2 (15.8-ounce) cans crowder peas, rinsed and 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; tear into 1-inch pieces.
2. Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
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.
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.
5. Remove meat from hocks; discard hocks. Return meat to soup.