Yield: 8 servings.
4 tablespoons olive oil
2 cups onions, chopped
3 large carrots, peeled and chopped
2 cloves garlic, minced
8 cups chicken stock
2 teaspoons salt
⅛ teaspoon cayenne pepper
6 cups collards, destemmed, washed, and chopped
1 ham hock
2 bay leaves
3 sprigs fresh thyme
3 cans white beans, drained
1 (14.5-ounce) can diced tomatoes
In a large stockpot, add olive oil, onions, carrots, and garlic. Cook on medium-high heat for 15 minutes, stirring occasionally. Add chicken stock, salt, pepper, collards, ham hock, bay leaves, and thyme. Cook, uncovered, on medium heat for 30 minutes. Stir in beans and tomatoes and simmer 10 minutes. Remove sprigs of thyme and bay leaves before serving. (For a vegetarian version, omit the ham hock and substitute vegetable stock.)
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
