Janet’s Appalachian Recipes

Collard green soup

By Janet Crow - Guest Columnist

Nothing beats a good bowl of soup this time of year. I grew up with my Papa planting acres of veggies and one of my favorites in the fall was his collards and turnip greens. I discovered Collard Green soup many years ago and it is just a bowl full of goodness and the best part is it freezes very well. You can easily replace the ham with turkey, leftover from your Thanksgiving meal also. Bake up a pone of cornbread for dipping and you have a little bit of Heaven on the supper table. For more family recipes follow me on Facebook at www.facebook.com/janetsappalachiankitchen.

Collard Green Soup

4 strips of bacon, chopped

1 onion, chopped

1 carrot, peeled and chopped

12 oz. frozen collard greens (no need to thaw)

5 C. chicken stock

1 smoked ham shank

15.5 oz. can cannelloni beans, drained

1/4 tsp. black pepper

4-5 dashes hot sauce

In a dutch oven, cook the bacon over medium high heat until it begins to crisp up. Add in the onion and carrot, cook for 5 minutes. Add in the collards, stock and ham shank. Cover and cook over med. low heat for 1 hour. Remove ham shank, let cool a little and then pull the meat off the bone. Return the meat to the pot. Add the drained beans, pepper and hot sauce. Cook for another minute or two to warm the beans.

Collard green soup

By Janet Crow

Guest Columnist


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