Slow Cooker (or not) Pancetta and Collard Greens Soup
with yams
We love the cozy combination of flavors in this soup that uses diced pancetta (or ham hock) to build a rich, hearty stock as it cooks.
Smarts: This soup features rustic, earthy ingredients. Be sure to season the soup to taste so that all of the flavors shine.
Cooking methods: This recipe includes instructions for using the slow cooker or stovetop.
Ingredients
- Yams - 12 oz , peeled and cubed (sub sweet potatoes)
- Turnips - 8 oz , peeled and cubed
- Collard greens - 5 leaves , stems discarded, leaves finely chopped
- Onions, medium - 1 , diced
- Jalapenos - 2 , diced (remove seeds for less heat)
- Garlic - 4 cloves , chopped
- Pancetta - 5 oz , chopped (look for pre-chopped to save time; sub a small ham hock if available)
- Stock, any low-sodium type - 5 cups
- Bay leaves - 2
- Lemon juice - 1 Tbsp
Choose Cooking Method
Prep
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Yams / Turnips / Collard greens / Onions / Jalapenos / Garlic / Pancetta - Prep as directed. Store yams, turnips, and collard greens in their own separate containers. Combine onions, jalapenos, and garlic in one container. Store pancetta in another container. (Can be done up to 5 days ahead)
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Slow cook soup - In the bowl of a slow cooker, combine yams, turnips, collard greens, onions, jalapenos, garlic, pancetta (or ham hock), stock, and bay leaves. Cook until vegetables and greens are tender, 10 to 12 hours on low or 6 to 7 hours on high.
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Make
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When soup is finished cooking, give it a good stir. (If you used ham hock, remove it from the soup and use a fork to remove any meat off the bone. Stir the meat back into the soup.)
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Stir lemon juice into soup and season to taste with some salt and pepper. Remove and discard bay leaves.
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Ladle soup into bowls. Enjoy!
Prep
-
Yams / Turnips / Collard greens / Onions / Jalapenos / Garlic / Pancetta - Prep as directed. Store yams, turnips, and collard greens in their own separate containers. Combine onions, jalapenos, and garlic in one container. Store pancetta in another container. (Can be done up to 5 days ahead)
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
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Heat a Dutch oven with some cooking oil over medium heat. Add pancetta (or ham hock) and sear on all sides until golden brown, 6 to 8 minutes total. If using pancetta, leave it in the pan (if using ham hock, set it aside).
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If the pan looks dry, add some cooking oil. Add onions, jalapenos, and garlic with some salt and saute until tender, 6 to 8 minutes.
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Add yams, turnips, collard greens, stock, and bay leaves (and ham hock if it was removed). Bring to a simmer. Cover and simmer until vegetables are tender, 20 to 25 minutes. (Reduce heat as needed to be sure it stays at a very low simmer.)
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When soup is finished cooking, give it a good stir. (If you used ham hock, remove it from the soup and use a fork to remove any meat off the bone. Stir the meat back into the soup.)
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Stir lemon juice into soup and season to taste with some salt and pepper. Remove and discard bay leaves.
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Ladle soup into bowls. Enjoy!
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