Winter Green Minestrone Recipe
Ingredients
| Water | 3 Quart | |
| 3 pounds smoked ham hocks or shanks | ||
| Potatoes | 1 pound, skinned | |
| 1/2 cup dry elbow macaroni or anelli | ||
| 4 to 5 ounces mustard greens, rinsed well and drained | ||
| 5 to 6 ounces green or red kale or green, Savoy, or napa cabbage, rinsed well and drained | ||
| Frozen peas package | 1 | |
| Grated Parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In an 8- to 10-quart pan, combine water and ham hocks.
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Then lift out ham hocks and let stand until cool enough to handle.
Pull meat from bones in bite-size shreds; discard skin, fat, and bones.
Return meat to broth. (At this point, you may let cool, then cover and refrigerate for up to 2 days.) Skim and discard fat from broth, then return broth to a boil over high heat.
Meanwhile, scrub potatoes well; cut into 1/2-inch cubes.
Taste broth; if desired, add bouillon cubes to enrich flavor.
Add potatoes and macaroni to broth.
Reduce heat, cover, and boil gently until potatoes are tender when pierced (10 to 15 minutes).
Bring to a boil over high heat.
Reduce heat, cover, and simmer until meat is tender when pierced (about 2 hours).
Then lift out ham hocks and let stand until cool enough to handle.
Pull meat from bones in bite-size shreds; discard skin, fat, and bones.
Return meat to broth. (At this point, you may let cool, then cover and refrigerate for up to 2 days.) Skim and discard fat from broth, then return broth to a boil over high heat.
Meanwhile, scrub potatoes well; cut into 1/2-inch cubes.
Taste broth; if desired, add bouillon cubes to enrich flavor.
Add potatoes and macaroni to broth.
Reduce heat, cover, and boil gently until potatoes are tender when pierced (10 to 15 minutes).
Chef
