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In a 4 quart saucepan heat and cook until tender:
2 tablespoons olive oil
1 medium onion
1 garlic clove
1/2 pound collard greens Stems removed and leaves finely chopped
2 cups chicken stock
2 cups water
1 small finely minced Jalapeño pepper (optional)
1 small knuckle from a HoneyBaked Ham bone,
the meat removed from the bone (approx.3/4 to 1 cup)
Simmer until greens are tender, about 20 minutes
Meanwhile, rinse and drain:
a 16-ounce can black-eyed peas (0r about 1 1/2 cups frozen and thawed.)
Mash half of them with the back of a spoon and add all to the soup mixture.
1 medium tomato diced
Simmer 5 more minutes. Season with salt and pepper
1 teaspoon cider vinegar
dash of hot sauce
Makes about 4 cups, or 2 servings as a main course. Recipe can be doubled.
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