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Ham and Collard Soup
From Statesboro Market2Go
<p>This simple and delicious soup uses local produce and pork! Be sure to order some fresh baked bread to serve as a side. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.foodnetwork.com (Entered by Ariana Giddens)
Serves: 8
Ingredients
2 tablespoons
Salted butter
2 tablespoons
Olive oil
2 cloves
Garlic (minced)
1
Onion (Sliced)
1
Jalapeno (stemmed, seeded, and minced)
8 cups
Chicken stock
2 pounds
Ham (diced)
2 teaspoons
Salt
1 teaspoon
Pepper
3 bunches
Collards (stems removed, chopped)
31 ounces
Navy beans
1 tablespoon
Apple cider vinegar
1 cup
Grated Parmesan cheese
1/4 cup
Fresh parsley (chopped)
Bread for serving
Step by Step Instructions
- Heat the oil and butter in a Dutch oven over medium-high heat. Add the garlic, onion, and jalapeno and cook for about 4 minutes.
- Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook for about 20 minutes. Stir in the vinegar and further season if necessary.
- Serve, then garnish with Parmesan and parsley, and a side of bread.