Ingredients with Measurements:
- 1 large ham hock
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 8 cups chicken broth
- 1 bunch collard greens, stems removed and leaves chopped
- 1 can diced tomatoes, drained
- Salt, to taste
Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ham hock and cook until browned on all sides, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the smoked paprika, thyme, black pepper, and cayenne pepper and cook for 1 minute.
5. Pour in the chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 1 hour, or until the ham hock is tender.
7. Remove the ham hock from the pot and let cool slightly. Remove the meat from the bone and shred it into bite-sized pieces.
8. Return the shredded ham to the pot.
9. Add the collard greens and diced tomatoes to the pot and simmer for 15 minutes, or until the collard greens are tender.
10. Use an immersion blender to puree some of the soup, if desired.
11. Season with salt, to taste.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat.
Serving size:
6 servings
Nutritional information:
Calories: 240
Fat: 11g
Carbohydrates: 15g
Protein: 21g
Sodium: 1,200mg
Fiber: 4g
Sugar: 5g
Substitutions for ingredients:
- Smoked paprika can be substituted with regular paprika or chili powder.
- Chicken broth can be substituted with vegetable broth or water.
- Collard greens can be substituted with kale or spinach.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Use bacon instead of ham hock for a different flavor.
- Add cooked beans, such as white beans or black-eyed peas, for extra protein and fiber.
Tips and tricks:
- To make the soup thicker, puree more of it with the immersion blender.
- If the soup is too salty, add a splash of vinegar or lemon juice to balance the flavors.
- Serve with cornbread or crusty bread for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped fresh parsley or cilantro on top.
Garnishes:
Chopped fresh parsley or cilantro, crumbled bacon, or grated Parmesan cheese.
Pairings:
Cornbread, crusty bread, or a side salad.
Suggested side dishes:
Cornbread, crusty bread, or a side salad.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, puree more of it with the immersion blender to thicken it.
Food safety advice:
- Make sure the ham hock is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Collard greens and ham hock soup is a traditional Southern dish that originated in the United States.
Flavor profiles:
Savory, smoky, and slightly spicy.
Serving suggestions:
Serve the soup as a main course for lunch or dinner.
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Region: Southern