Recipe courtesy of The Neelys
Episode: Memphis Morsels
Save Recipe Print
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
20 min
Cook:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Add the bacon to a heavy-bottomed Dutch oven over medium heat. Fry until crisp, then transfer to a paper towel-lined plate and reserve. To the same Dutch oven, add the onion, garlic, and carrot, and saute until the vegetables are tender, roughly 4 minutes. Add the ham steak and red pepper flakes and adjust the seasonings with salt and black pepper, to taste. Add the Swiss chard and saute until it begins to soften.

Stir in the chicken broth, chickpeas or black-eyed peas, and the canned tomatoes with their juices. Bring the soup to a boil, then reduce the heat to a simmer and let cook for 30 minutes. Taste for seasoning and add more salt and pepper, if necessary. Splash with some hot sauce and Worcestershire sauce. Ladle the soup into serving bowls and sprinkle each serving with Parmesan cheese and bacon.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Swiss Chard with Crispy Shallots

Recipe courtesy of Alex Guarnaschelli

Swiss Chard and Sweet Pea Manicotti (Winter)

Recipe courtesy of Giada De Laurentiis

Creamed Chard

Recipe courtesy of Food Network Kitchen

Curried Potatoes and Chickpeas

Recipe courtesy of Food Network Kitchen

Ham and Pimento Cheese Collard Wraps

Recipe courtesy of Food Network Kitchen

Mustard Greens and Ham with Toasted Couscous

Recipe courtesy of Food Network Kitchen

French Onion Soup

Recipe courtesy of Anne Burrell

Easy Chicken-Escarole Soup

Recipe courtesy of Food Network Kitchen

Beef Mushroom Barley Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories