| Level: | Easy |
| Total: | 35 min |
| Active: | 15 min |
| Yield: | 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 568 |
| Total Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 42 g |
| Cholesterol | 92 mg |
| Sodium | 2479 mg |
Reviews
Very tasty! I used a ham steak and no jalapeño because I don’t like hot spicy food. A few minor suggestions though. #1 as someone else pointed out, don’t put the beans in until the collards are cooked to your liking. I don’t like my collards overcooked but it did take a little longer than 20 minutes. #2 Don’t add salt until the very end because chicken broth, ham, canned beans and Parmesan are all salty items so beware of over salting. If I had added the recommended salt my soup would have been ruined!
This was delicious. I used leftover frozen ham from Thanksgiving, and did cut back on salt. I also added additional vinegar, reminding me a little more of Collard Greens. I will definitely make this again. My husband agrees.
Delicious and so easy to make! Eliminate the salt; otherwise insanely salty. Ham and cheese are already salty. I also added more beans and doubled the vinegar. Will make this again! Thank you.
Excellent! I used smoked ham I had in freezer from a previous meal, adjusted the salt bc of health issues and used cannelloni beans as they were in pantry. This is definitely a keeper and will be added to the repertoire! I can see adding diced potatoes instead of beans in the future.
Delicious! I didn’t have navy beans so I substituted with great Northern which I had in the pantry. Added one extra jalapeño because we love the heat. I will be making this again-excellent recipe!
Great recipe, my husband and I loved it. I used chicken broth because that’s what I had in the pantry and 1 tbs of kosher salt instead of 2. Will be making this soup many more times in the future.
I made this in my Instapot and it was so easy and delicious! I left out the jalapenos and forgot the parmesan. Made lacy cornbread (a southern thing) which was completely unhealthy, but a perfect match to the soup. Thanks for sharing with us!
Excellent dish…family loved it! So easy to prepare and so flavorful. I had no trouble with salt. Used hickory smoked ham slices cut into cubes and low sodium chicken broth. I added red pepper flakes instead of jalapenos. Thank you for a keeper recipe
Delicious but too salty! The ham plus parmesan cheese give the soup enough flavor. I’ll omit the kosher salt next time.
Made w Kale and kinda halved the recipe Absolutely outstanding. Can’t wait to eat leftovers after sitting for couple of days in frig.