Collard Green Chowder
Hold the clams: What happens when greens meet heavy cream. And pork. And potatoes.
Yield: serves 8
Time: 1 hour, 40 minutes
- 2½ lb. collard greens, coarsely chopped
- 1 Tbsp. kosher salt
- 8 oz. country ham, coarsely chopped (about 1½ cups)
- 1 large sweet onion, finely chopped (about 2 cups)
- 2 Tbsp. salted butter
- 1 tsp. ground turmeric
- 2 medium russet potatoes, peeled and diced (about 2½ cups)
- 1 cup heavy cream
- 1 tsp. freshly ground black pepper
- In a large stockpot over medium-high heat, combine the collard greens, salt, and 6 cups cold water. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the greens are tender but not mushy, 50-60 minutes. Drain, reserving the potlikker, and set the greens and potlikker aside.
- Rinse out the pot and return to medium heat. Add the ham and cook, stirring occasionally, until its fat begins to render and the edges begin to brown, 3-5 minutes. Add the onion and butter, and cook, stirring frequently, until the onion is translucent, 4-6 minutes. Stir in the turmeric, then add 3 cups of the reserved potlikker and the potatoes. Bring to a simmer and cook until the potatoes are tender, 4-6 minutes more. Stir in 3 cups of the reserved greens, heavy cream, and black pepper, then bring to a simmer and cook until the greens are very tender and heated through, 6-8 minutes. Serve hot.