Collard Greens and Ham Chowder
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.