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Soups and Stews | |
| 2 tablespoons salted butter 2 tablespoons 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 pounds ham, diced 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 bunches collards, stems removed, chopped Two 15.5-ounce cans navy beans, drained and rinsed 1 tablespoon apple cider vinegar 1 cup freshly grated Parmesan 1/4 cup fresh parsley, chopped Crusty artisan baguette, torn into pieces, for serving | |
| 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. 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. | |
Unrated | |
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