Ham and Collard Stew

• 1 large onion, diced
• 3 celery ribs, diced
• 16 ounces cubed ham
• 1 ham hock
• 1 teaspoon vegetable oil
• 8 cups chicken broth
• 44 ounces canned diced tomatoes (1 big can, 1 reg can)
• 2 lbs fresh collard greens (already washed and cut up)
• 32 ounces canned pinto beans (2 cans)
• 2 tablespoons apple cider vinegar
• salt and pepper

1. Saute the ham, ham hock, onion, and celery in the vegetable oil until onion is tender.
2. Stir in chicken broth, tomatoes and collards and bring to a boil.
3. Season with vinegar and salt and pepper.
4. Cover, reduce heat, and simmer stirring occassionally until collards are tender.
5. (45-120 minutes)
6. Stir in pintos 10 minutes before serving.
7. Serve with cornbread!

onion, celery, ham, ham hock, vegetable oil, chicken broth, tomatoes, collard greens, pinto beans, apple cider vinegar, salt

Taken from www.food.com/recipe/ham-and-collard-stew-139387 (may not work)