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Ham and Collard Soup

From Statesboro Market2Go

<p>This simple and delicious soup uses local produce and pork! Be sure to order some fresh baked bread to serve as a side. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8

2 tablespoons Salted butter
2 tablespoons Olive oil
2 cloves Garlic (minced)
1 Onion (Sliced)
1 Jalapeno (stemmed, seeded, and minced)
8 cups Chicken stock
2 pounds Ham (diced)
2 teaspoons Salt
1 teaspoon Pepper
3 bunches Collards (stems removed, chopped)
31 ounces Navy beans
1 tablespoon Apple cider vinegar
1 cup Grated Parmesan cheese
1/4 cup Fresh parsley (chopped)
Bread for serving

Step by Step Instructions
  1. Heat the oil and butter in a Dutch oven over medium-high heat. Add the garlic, onion, and jalapeno and cook for about 4 minutes.
  2. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook for about 20 minutes. Stir in the vinegar and further season if necessary.
  3. Serve, then garnish with Parmesan and parsley, and a side of bread.