Servings: 6 to 8
Prep Time: 15 min
Cook Time: 20 min
1 tablespoon olive oil
1 tablespoon butter, plus more for topping
1 small onion, chopped fine
2 garlic cloves, chopped fine
1 1/2 cups leftover ham, diced
2 teaspoons fresh thyme leaves
2 (15-ounce) cans white beans, drained and rinsed
4 cups low sodium chicken broth (or homemade)
1 bay leaf
4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)
Kosher salt and freshly ground pepper
8 tablespoons butter for garnish
In a heavy bottomed soup pot over medium heat, cook onion, garlic, ham, and thyme in oil and butter, stirring occasionally, until onion is softened, about 4 minutes.
Add beans, broth, bay leaf, collards, salt and pepper (to taste) and simmer, uncovered, stirring occasionally, 20 minutes, so the flavors can develop. Remove bay leaves before serving. Serve in soup bowls and garnish with a tablespoon of butter on top.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!
Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Come see Paula’s live show at the Majestic Theatre in San Antonio, TX and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
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Sponsored by Springer Mountain Farms.