This may have been one of the easiest soups I have ever made.  AND it was really good and filling  without being REALLY HEAVY AND FILLING.  I served it with sliced roasted beets, because I like them.  I think the beets would be fine in the soup but I liked them on the side with just a little salt & pepper.

I used:
1 Bunch Collard Greens
1 Bunch Dino Kale
1 Bunch Swiss Chard
Greens from 3 medium to large Golden Beets
Greens from 3 medium to large Red Beets
1 Ham “Steak, cubed.  It was about a pound.
1 Large Leek, Sliced
1 Large Carrot, Sliced
1/2 Large Yellow Bell Pepper, Chopped
1/2 Large Orange Bell Pepper, Chopped
1/2 Large Green Bell Pepper, Chopped
2 Cloves Garlic
1 Tbsp Butter
1 Tbsp Olive Oil
6 to 8 Cups Chicken Stock (I used 1/2 homemade because I had it and 1/2 store bought)
Salt & Pepper to taste.  (I used no additional salt but plenty of pepper.  My homemade stock was well seasoned and the ham has salt)

First I cut the beets off the greens, cleaned and trimmed them then put them in a pan, coated them with good garlic flavored olive oil, covered the pan with foil then I  popped them in a 350 degree oven to cook.


Then, I sliced the leek, carrot, peppers, minced the garlic and  cubed the ham.

Heat a large pot or dutch oven over medium heat.  Add the oil and butter.  Once Melted, add the vegetables and garlic and cook for 7 to 10 minutes.  Add a little pepper now too.


Add Ham and cook for 2 to 3 more minutes.


Add the stock, stir and bring to a boil.  Reduce to a simmer and give it a taste.  Adjust the seasoning if you’d like.

Let the stock and vegetables simmer for 15 to 20 minutes.

While the stock is simmering, chop the greens and rinse WELL!
I prefer to remove the hard stems and only use the leafy parts and thinner stem pieces but that is a personal preference.

Add the greens to the pot.
Add a few, push them into the liquid.  Add a few more, push them in…..until they’re all in there and covered.


Cook for 2 minutes.  Cover the pot and turn off the heat.
Let the soup set for 10 minutes.

Taste and adjust seasoning.

That’s really all there was to it.

I peeled and sliced the warm beets and seasoned them with a little salt & pepper.
I peel beets by rubbing them with paper towels while hot.  The skins come right off.

If you like tomatoes, throw a couple in the pot.  If you like bacon, use that instead of ham. Italian sausage would be good too.   LOTS of things can be done with this basic recipe.