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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
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This is as Southern as it gets. But the recipe is made quicker by using canned products and prepackaged greens. For New Years, substitute black-eyed peas, and you'll have your green and peas tradition! Serve with nice thick slices of cornbread. Ingredients:
1 (16 ounce) package fresh collard greens, chopped |
2 lbs ham steaks, chopped |
2 tablespoons hot sauce |
3 tablespoons olive oil |
3 medium onions, chopped |
2 garlic cloves, minced |
6 red potatoes, diced |
3 (14 1/2 ounce) cans chicken broth (you can use your own stock if you'd like) |
2 (16 ounce) cans field peas, drained |
2 (16 ounce) cans crowder peas, drained |
2 cups water |
1/2 cup vermouth |
1 tablespoon white vinegar |
1/2 teaspoon salt |
Directions:
1. Bring collard greens and water to cover to a boil in a large Dutch Oven. Remove from heat; drain. Repeat the process if you are boiling in batches.
2. Toss together the ham and hot sauce; cook in hot oil in the Dutch Oven over medium-high heat 8 to 10 minutes or until browned (while the collards are draining). Add the onion and garlic; saute until tender.
3. Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
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