Ham and Collard Greens Star in This Tasty Soup From The Pioneer Woman

Ever wonder how to cook collard greens? We’ve got the perfect comforting dish for your first attempt. Collard greens have seen a resurgence in popularity of late, and The Pioneer Woman herself has an easy soul food recipe you can quickly whip up on a busy weeknight.

Crisp bunches of collard greens, diced ham, navy beans and a spicy kick from minced jalapeno simmer together in a chicken broth for a must-try soup that is the ultimate example of comfort food. Sprinkle with fresh Parmesan cheese and consider grabbing a crusty artisan baguette for serving. Voila! This simple Ree Drummond masterpiece is one of our favourite Pioneer Woman recipes.

Related: The Pioneer Woman’s Tex-Mex Recipes Will Satisfy Your Cheesy, Meaty Cravings

The Pioneer Woman’s Ham and Collard Soup Recipe

Total: 35 minutes
Yields: 8 servings

Ingredients:

2 Tbsp salted butter
2 Tbsp olive oil
2 cloves garlic, minced
1 large yellow onion, thinly sliced
1 jalapeno, stemmed, seeded and minced
2 quarts (8 cups) chicken stock
2 lbs ham, diced
2 tsp kosher salt
1 tsp freshly ground black pepper
3 bunches collards, stems removed, chopped
Two 15.5-ounce cans navy beans, drained and rinsed
1 Tbsp apple cider vinegar
1 cup freshly grated Parmesan
1/4 cup fresh parsley, chopped
Crusty artisan baguette, torn into pieces, for serving

Related: The Pioneer Woman’s Top Cookie Recipes to Satisfy Your Sweet Tooth

Directions:

1. Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.

2. Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.


Related: The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

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