Ingredients1 h 5 m servings 255 cals
- Heat bacon grease on medium heat in large Dutch oven or stock pot. Stir onion and garlic together in pot, cooking until onions are tender, about 5 minutes.
- Place ham hocks, collards, kale, 32 ounces Swanson(R) Unsalted Chicken Broth, tomatoes, and Creole seasoning in pot. Bring to a boil. Lower heat to medium-low and cover. Simmer until greens are tender, about 45 minutes. Add the black-eyed peas and heat through.
- For a thinner soup, add a few more ounces of chicken broth. Adjust seasonings, if needed; add hot pepper sauce to taste.
- Cook's Notes:
- You can use olive oil in place of bacon drippings to saute the onions and garlic.
- Use any preferred greens--collards, kale, mustard greens, or a combination.
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Per Serving: 255 calories; 14.7 g fat; 16.3 g carbohydrates; 14.4 g protein; 37 mg cholesterol; 445 mg sodium. Full nutrition
ReviewsRead all reviews 13
I have made this several times. I usually just use the kale and I like to use roasted tomatoes. I add black eyed peas that I cook from dried. The Cajun seasoning can be very salty so I halve ...
A coworker made this and I just couldn't get enough!!! Will be a favorite for a long time!
Made it just like the recipe called for and I usually don't, but this was amazing southern style cooking! I take that back...I did a minor change...I used my homemade chicken bone broth. So good!
Sssooo good! My 10 month old even loved it! I used smoked turkey instead of ham hicks, and I added vinegar and a pinch of sugar. Amazing!
Turned out great ! We also made cornbread croutons to go with it as a side, yum! Thank you for the recipe !
I simmered the ham hocks before adding them to the soup because I was concerned about the salt since I didn't have unsalted chicken broth. Excellent recipe. Nice change for New Years. I usuall...
Yum! And very easy to make. I used a piece of hickory smoked ham steak instead of the ham hocks.