This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.



Ingredient Checklist


Instructions Checklist
  • Heat the oil in a large stockpot over medium-low heat. Add ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.

  • Working in batches, if necessary, so as not to overcrowd pot, cook collard greens, tossing frequently with tongs until thoroughly wilted. Add tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from surface occasionally, until potatoes are easily pierced with a paring knife, 30 to40 minutes. Remove from heat; season with salt, black pepper, and hot-pepper sauce, as desired. Serve hot.

Reviews (1)

5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this with the leftover ham and the bone from our christmas feast this year. boiling the ham bone in the broth really made this soup delicious. I made a big batch and froze some. Even after being thawed it was still delicious! I'll use this recipe again for the Easter Leftovers.