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1 Tbsp olive oil 1 medium onion, chopped 3 cloves garlic, minced 3 celery ribs, diced 1 1/2 cups diced carrots two 15 oz cans black beans, drained and rinsed 8 ounces ham, finely diced 1 Tbsp tomato paste 1 1/2 tsp chili powder 1/4 tsp allspice 1 1/2 tsp sweet smoked paprika 1/4 tsp freshly ground black pepper 1 tsp salt 4 cups chicken broth 3 cups water plus 2 tsp beef bullion concentrate 8-10 ounces collard leaves (ribs and stems removed), chopped In a large stockpot, simmer collards in a small amount of water for 15 minutes, then pour off water and remove and reserve collards. Heat olive oil in stockpot over medium heat, and sauté onions, carrots and celery for 5 minutes. Add garlic and sauté for another minute. Add ham, broth, water (with bullion), seasonings and collards. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. This recipe was added: 4 July 2022 |