Collard Greens Soup


1/2 cup Northern beans
2 qt. water
1 sm. ham bone
1 sm. ham hock
1/2 pound beef short ribs
1 teaspoon salt
2 potatoes, diced
1 bunch fresh collard greens (2 pkg. frozen), chopped fine
1/2 onion, chopped
1/2 green pepper, chopped
1 blood sausage (Morzilla)
3 tablespoons bacon drippings


Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens. Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.




4.0 servings


Monday, November 30, 2009 - 3:41pm



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