Wednesday, June 22, 2011

Collard Greens Soup

1/2 c Northern Beans
2 qt water
1 small ham bone
1 small ham hock
1/2 lb beef short ribs
1 bay leaf
1 tsp salt
2 potatoes, diced
1 bunch collard greens, chopped
1/2 green pepper, chopped
1 blood sausage
2 tbsp bacon drippings

Soak beans overnight. In a large pot put water, ham bone, ham hock, short ribs, bay leaf and salt. Bring to boil, remove foam with a skimmer. Lower heat and simmer approximately 30 minutes. Add beans and cook until tender. Add potatoes and collard greens. Saute onion, green pepper and sausage (cut in 3 pieces) in the bacon drippings. When onion is soft, add to collard greens.
Bring to boil and cook uncovered for 10 minutes. (This eliminates bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.


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