Spring has sprung, but we’re stilling pulling frozen veg out of the freezer. Collard Greens are one of those vegetables that I’ve only become familiar with in the past few years, and now it’s a staple in my kitchen. We would get copious greens in our CSA basket when we belonged to the Down to Earth CSA a decade or so ago, before we started growing our own vegetables. The first time I pulled collard greens out of the basket, I was perplexed. What do I do with this? Of course I consulted Epicurious and found an amazing recipe for Collard Green Olive Pesto that I still make every year. It’s like no other pesto. That was the beginning of my love affair with Collard Greens. This recipe was one of those that I came up with to use up the frozen Collard Green “cigars” I stashed in the freezer last fall. I think the beans make it, but in this Collard Greens and Ham Chowder they’re added to each serving bowl at the eater’s discretion because Ron can’t eat beans.

Oh by the way, is it OK that I call this a chowder, even though it doesn’t include any milk or cream?

Print Recipe

Collard Greens and Ham Chowder

Author: melinmac

Ingredients

• 6 cigars frozen collards (see note)
• 1 large tomato
• 1 large Russet potato
• 1/2 large sweet onion
• 5 cloves garlic (smashed)
• 2 T olive oil
• 1 t salt
• 1 t freshly ground black pepper
• 1 ham steak (diced)
• 10 cups chicken stock
• 1/3 cup Parsley Sauce (see note)
• 1 T fresh rosemary (finely chopped)
• 1/4 cup navy beans (optional, per serving)

Instructions

• Prep the veg – Slice the collard green cigars as instructed in the Notes, below. Chop the tomato, preserving as much of the juice and seeds as possible. Cube the Russet Potato in 1/2 inch cubes. Dice the onion.
• Sauté aromatics – Sauté the onions and smashed garlic in olive oil until they softened but not yet browning. Season with salt and pepper.
• Add the ham and potatoes – Add the diced ham and potatoes and stir to combine. Sauté for a few minutes longer.
• Pour in the stock and remaining veg, and simmer – Pour in the stock, the collards, the diced tomato, the Parsley Sauce, and the rosemary. Simmer 40 minutes or so, until the potatoes are very soft and falling apart.
• Garnish and Serve – Ladle into bowls and add navy beans (optional). Serve.

Notes

To make collard green “cigars” – 1) destem the collard greens, 2) blanch the leaves in boiling water for 5 minutes then plunge them in an ice bath, 3) lay the leaves out between clean kitchen towels to dry, 4) roll the leaves into cigars, and 5) pack the cigars into a Ziplock bag (or vacuum pack), and stash in the freezer.  When you’re ready to use, pull out the number of “cigars” you need.  Cut down the middle lengthwise, then cut across the cigar halves to create thin strips.

You could of course sub in fresh collards for this recipe.

Click here for the Parsley Sauce recipe.