Pot Liquor Soup

When it is cold outside, this is by far my family’s favorite soup. Serve it with a good skillet of cornbread and you have a delicious, warming supper.

Directions:

1. Remove and discard stems and discolored spots from collards; rinse with cold water.  Drain and tear into 1 inch pieces.
2. Bring collards and water to cover to a boil in a large Dutch oven.  Remove from heat;  drain.  Repeat procedure once.
3. Toss together ham and hot sauce.  Cook ham in hot oil in a Dutch oven over medium-high heat 8-10 minutes or until browned.
4. Add onion and garlic, and saute until tender.
5. Stir in collards, potato, and remaining ingredients,
6. Bring to a boil and reduce heat, and simmer, stirring occasionally, 45 minutes.

Note:  To save time, I usually buy the bags of collards in the produce section that are already torn in pieces.