Ham And Greens Soup With Tomatoes
|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, finely chopped|
|Green onions||3 , thinly sliced (Including Tops)|
|Garlic||3 Clove (15 gm), slivered|
|Mushrooms||8 Ounce, sliced|
|Sweet potato/Yam||1 Large, peeled and cut into 1 -inch cubes|
|Plum tomatoes||6 , cored and chopped|
|Collard greens/2 packages 10 ounces each frozen collard greens||1 1⁄2 Pound, thick stems removed, leaves shredded|
|Smoked ham hock||8 Ounce (1 Small Sized Piece)|
|Water||9 Cup (144 tbs)|
|Salt||3⁄4 Teaspoon (To Taste)|
|Savory||1⁄2 Teaspoon, crumbled|
|Red cayenne pepper||1⁄4 Teaspoon, ground|
|Red wine vinegar||2 Tablespoon|
1 ln a stockpot or 5-quart Dutch oven, heat the oil over low heat.
Add the yellow onion, green onions, and garlic and cook, stirring occasionally, for 5 minutes or until the onions have softened.
Add the mushrooms and cook 2 minutes longer.
Stir in the yam, tomatoes, and collard greens and cook 2 minutes more.
2 Add the ham hock, water, salt, savory, and red pepper and bring to a boil over moderate heat.
Adjust the heat so that the mixture simmers gently, cover, and cook for 35 minutes or until the yam and greens are tender.
Remove the ham hock and, if desired, dice the meat and return it to the pot; discard the fat.
Skim any fat from the surface of the soup; stir in the vinegar.