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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Fall Greens Chowder
Contributed by: Annelle Williams
  • 6 qts. water (more when needed)
  • 2 ham hocks
  • 1 lb fresh mustard greens, chopped
  • 1/2 lb fresh collard greens, chopped
  • 1/2 lb fresh turnip greens, chopped (you may use a mix of the available fresh greens)
  • 1/2 lb bacon, slices
  • 2 cups diced potatoes
  • 1 cup diced onion
  • 1 cup diced turnips
  • 1 cup chopped carrots
  • 6 garlic cloves, minced
  • 1 tsp. dried chili flakes
  • 1 cup chopped celery
  • Salt and pepper to taste
Add water and ham hocks to large soup pot; bring to a boil. Reduce heat and simmer for 1 hour, or until ham is getting tender.
Add all the greens and more water if needed to cover greens. Cover and simmer for another hour.
Meanwhile, cook bacon in a large skillet until crisp. Remove bacon, crumble, and return to skillet.
Add potato, onions, turnips, carrots, garlic, pepper flakes and celery to skillet with bacon and drippings and cook for about 15 minutes, stirring.
Add potato mixture to greens mixture in the soup pot. Cook over low heat, stirring occasionally for 45 minutes. Add salt and pepper to taste.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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