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.
- 1 (16 ounce) packagefresh 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
- 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.
- 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.
- Stir in greens, potato, and remaining ingredients. Bring to a boil. Reduce heat; simmer, stirring occasionally for 45 minutes.
This is a clarification regarding DRAKARI " Pot Liquor " Soup. This is actually stir fried Collard Greens, with bean sprouts, onions, tomatoes,lemons slices and vinegar. Seasoned to taste. I call it Fried Collard Greens and Company.
This is easy Southern living and flavor with putting in a full day?s work. Using pre-chopped Collard greens, pre-chopped onion, canned black-eyed peas, and red skinned potatoes (means no peeling) makes this the quickest and easiest I have ever made this type of meal. Also enjoyed the addition of vermouth, being surprised by the nice background flavor it brought to this soup. The only change I made was to use fully smoked chops in place of ham steak. Thanks for the post.