Pot Liquor Soup

• 2 pounds fresh collard greens
• 3/4 pound smoked ham hocks
• 1 (1 1/2-pound) ham steak, chopped
• 2 tablespoons hot sauce
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 1 garlic clove, minced
• 6 red potatoes, diced
• 3 (14 1/2-ounce) cans chicken broth
• 2 (15.8-ounce) cans field peas with snaps, rinsed and drained
• 2 (15.8-ounce) cans crowder peas, rinsed and drained
• 2 cups water
• 1/2 cup vermouth
• 1 tablespoon white vinegar
• 1 teaspoon salt

1. Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.
2. Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
3. Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
4. Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes.
5. Remove meat from hocks; discard hocks. Return meat to soup.

collard greens, ham hocks, ham steak, hot sauce, olive oil, onions, garlic, red potatoes, chicken broth, peas with snaps, crowder peas, water, vermouth, white vinegar, salt

Taken from www.myrecipes.com/recipe/pot-liquor-soup (may not work)