Collard Greens Soup

Submitted by Robert “Hash” Johnson, Sous Chef, Sage Valley GC, Graniteville, S.C.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2008
 

Yield: 12 cups
Amt Ingredient
½ cup Great Northern
beans
2 quarts water
1 small ham hock
1 tsp. salt
2 potatoes, diced
1 bunch fresh collard greens, chopped fine
½ onion, chopped
½ green pepper, chopped
1 Italian sausage
3 tbsp. bacon drippings

Procedure:
• Soak beans overnight. In large pot, put water, ham hocks and salt. Bring to a boil, removing foam with a skimmer. Lower heat and simmer approximately 30 minutes.
• Add beans and cook until tender.
• Add potatoes and collard greens.
• Roll sausage into bite-sized balls and bake in oven until done.
• Sauté onion, green pepper and in the bacon drippings. When the onion is soft, add all to collard greens. Bring to a boil and cook uncovered for 10 minutes. This eliminates the bitterness from the greens.
• Cover the pot and simmer until the potatoes and greens are done.
• Add sausage and serve with corn bread.