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each: fresh collard, mustard & turnip greens
cooked ham, diced small
To prepare the greens: Rinse them well. Cut the leaves from the stems and discard the stems. Then chop or tear the leaves into pieces. You should have 3 cups of the pieces for each type of greens.
Heat a large soup pot or Dutch oven over medium heat. Place the bacon pieces in the pot and cook until they are crisp.
Add the ham, chicken broth, water and sugar and bring to a boil. Boil for 5 minutes.
Stir in the green, salt and pepper.
Lower the heat. Cover and simmer for 30 minutes. Stir occasionally.