Ham Hock & White Bean Stew with Collard Greens
This easy smoky soup is filled with ham hocks, tender white beans, tender collard greens, onion, celery and carrots for a comforting stew to get you through chilly winter days.
- 2 tablespoons extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, peeled and chopped
- 2 medium celery stalks, chopped
- 1 small head of garlic, top ¼-inch cut off the top
- 2 sprigs thyme
- 4 smoked ham hocks, about 2 pounds
- 1 cup cannellini beans, soaked overnight and drained
- 2 cups (packed) roughly chopped collard greens
- Fennel fronds, for garnish
Heat a large pot over medium heat, add the oil and heat through. Add the onions, carrots and celery, sautéing until tender, about 5 minutes.
Add the garlic, thyme and ham hocks then add 8 cups of water and simmer until the ham hocks are tender and begin to fall apart, about 2 hours. Skim any scum off the surface as the soup simmers and discard. Add the beans and cook until tender, about an additional 30 minutes.
Add the collard greens, continuing to cook until tender but not mushy, about an additional 10 minutes. Ladle soup into bowls and garnish with fennel fronds. Serve immediately.