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.
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.