Elwoods Ham Chowder

• 1 tablespoon vegetable oil
• 1 pound Virginia ham, cut into 1/2-inch pieces
• 2 large onions, cut into 1/2-inch pieces (about 3 cups)
• 4 garlic cloves, thinly sliced
• 2 bunches collard greens (about 1 pound), stems discarded, washed, and roughly chopped
• 1 28-ounce can whole tomatoes with juice, roughly chopped
• 7 cups homemade or low-sodium canned chicken stock
• 2 cups homemade or low-sodium canned beef stock
• 8 medium red potatoes, cut into 1/2-inch cubes (about 6 cups)
• 1 1/2 tablespoons chopped fresh thyme leaves
• 1 1/2 tablespoons chopped fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• Hot pepper sauce, such as Tabasco (optional)

1. Heat the oil in a large stockpot over medium-low heat.
2. Add the ham, and cook until it starts to release juices, about 2 minutes; do not brown.
3. Add the onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
4. Working in batches, if necessary, so as not to overcrowd the pot, cook the collard greens, tossing frequently with tongs, until thoroughly wilted.
5. Add the tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley.
6. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from the surface occasionally, until the potatoes are easily pierced with a paring knife, 30 to 40 minutes.
7. Remove from heat; season with salt, black pepper, and hot pepper sauce, as desired.
8. Serve hot.

vegetable oil, virginia ham, onions, garlic, collard greens, tomatoes, chicken, beef stock, red potatoes, thyme, parsley, salt, pepper sauce

Taken from www.epicurious.com/recipes/food/views/elwood-s-ham-chowder-392246 (may not work)