Apr 21 2008
I saw some beautifully fresh, ready to cook collard greens at the Salt Air Farmers Market on Saturday and they are perfect for this soup, my version of another classic recipe from one of my favorite restaurants, the Columbia Restaurant. I hope the farmers market survives as Port St. Joe has desperately needed some place to buy fresh, locally grown produce. This was only the second time they’ve had it, and while it’s getting launched it’s scheduled for every other Saturday from 10 til 2. It’s on the corner of Reid Avenue by City Hall so if you get a chance please, by all means, support it.
3 15-oz. cans northern beans, drained & rinsed
½ lb. smoked ham, cut in small pieces
1 smoked ham hock (or 1 packet Goya ham seasoning if you prefer)
2 potatoes, peeled & cut into eighths
1 bunch collard greens, washed, tough stems removed, cut into ½ inch strips
½ lb. pancetta, cut into medium dice
1 onion, chopped
4 minced garlic cloves
2 chorizos, thinly sliced
¼ cup extra virgin olive oil
1 quart water or chicken stock
Salt to taste
- In a large pot, simmer ham and ham hock in 1 quart water or chicken stock for one hour. Add drained & rinsed beans and simmer for 10 minutes.
- When beans are partially cooked, add greens. Cook until beans and greens are tender, adding water if necessary.
- In frying pan, heat olive oil. Add pancetta. When fat is rendered, add onion and garlic. Saute until limp. Add to cooked beans along with potatoes and chorizo. Season with salt if needed. This soup is better after it sits for 2 or 3 hours. Reheat and serve hot.