Difficulty: Medium - experience needed
Dietary guidance: d
2 smoked ham hocks
2 White Onions
4 Cloves Garlic Crushed
6 sprigs Fresh thyme
2 sprigs Fresh Rosemary
2 Bay Leaves
16 oz Chicken Stock
3 cups water
Half bag of collard greens
2 cans of black eyed peas in southern sauce
Brown the ham hocks on all sides in a soup pot about 5-10 minutes. Add half of the carrots, celery, onion, and garlic - all can be rough chopped. Saute 3 minutes, stirring so the garlic doesn't burn. Add chicken stock and water - should cover the hamhocks. Add 2 sprigs thyme, 1 sprig rosemary, and 2 bay leaves - just throw them in, no need to chop it. And a dash of crushed pepper. Let simmer for 2 hours or until the ham hocks are falling apart.
Remove ham hocks and pull off meat when cool enough to handle. Discard all the fat/bones. Drain the pot, reserving all the liquid and discarding all the veggies/spices.
Return liquid to the pot. If it is especially oily, you can skim the top off. Put the ham hock meat into the liquid. For the remaining veggies- dice the onions, slice the carrots and celery, crush the garlic and add all to the pot of broth. For the remaining herbs, finely chop the leaves and add to pot. Add the black eyed peas and the collard greens to the pot. Simmer for 20 minutes or until the veggies are done.