Mother nature has a bizarre sense of humor. Just last week I was debating on unpacking my warm weather clothes and planning my spring herb garden. This week I’m bundling up in blankets and wearing sweaters and long socks. Mentally I had moved onto warm sunny spring weather but mother nature slapped me back to reality. What do you do when the temperature goes from 80 degrees to 35 degrees? You make soup. Good soup. Soup that makes you forget the cold dreary weather outdoors for a few minutes.
This soup recipe is courtesy of Chef Tyler Brown of the Capitol Grille at the Hermitage Hotel. It’s a twist on the southern classic collard greens. For the tomatoes, I used a 28 ounce can of San Marzano peel whole tomatoes. I rinsed and drained them well and diced them before adding them to the pot. To save yourself some time cleaning greens, Glory Greens are already chopped and the toughest parts of the stems have been removed. Make sure you taste before adding any additional salt since country ham can be extremely salty.
Country Ham Chowder with Collard Greens
- 2 cups julienned collard greens
- 3 cloves thinly shaved garlic
- 1 medium diced sweet onion
- 3 tbsp Olive oil
- 2 cups diced San Marzano tomatoes
- 2 cups chicken stock or broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and pepper
- ½ cup diced country ham
- Heat large pot over medium low heat. Add olive oil.
- Add onions and garlic and cover.
- Sweat the onion and garlic in olive oil. Once they become translucent add the collard greens.
- Stirring constantly, cook until tender- about 15 minutes.
- Add chicken stock, tomatoes, bay leaf, and thyme. Simmer for 20 to 30 minutes. Add the country ham and check the seasoning.