Ham Hocks with Collard Greens Soup
Servings
4
servingsPrep time
30
minutesCooking time
4
hoursTotal time
4
hours30
minutesIngredients
1 Tabula Rasa Farms Ham Hock
1 oz Pork Lard or Bacon Fat
1 Yellow Onion, Diced
8 cloves Garlic, Peeled & Minced
2 Carrots, Peeled & Diced
2 Bunch Collard Greens, Washed & Chopped
1/2 cup Cannellini Beans, Soaked (Optional)
3 pints Chicken or Vegetable Broth Thyme
1 sprig Bay Leaf
2 oz Olive Oil
1 tbls Red Wine Vinegar or Sherry Vinegar
To taste Kosher Salt & Fresh Cracked Black Pepper
Directions
In a medium-sized heavy-bottomed pot, sweat the onion, garlic, carrots, and a pinch of salt in the lard on low heat. Once the vegetables are tender, turn the heat up to medium-high and add the washed and chopped collard greens. Stir frequently until the greens are fully wilted. Add the stock, herbs, and optional beans and bring the soup to a simmer. Turn to low and maintain a gentle simmer until the ham hock if falling apart (about 3 hours).- To finish the soup, break the ham hock into pieces and remove the bone, thyme sprig and bay leaf. Adjust the salt to taste and add a liberal grind of black pepper, fresh olive oil, and a bit of vinegar to help balance the fat.
Chef Tip
- Remember not to overseason the soup to start. The ham hock will provide seasoning as it cooks. Do not skim the soup. The pork fat is delicious. This soup is even better the following day and served with a nice thick piece of crusty bread.