2 pounds collard greens (about 10 cups chopped)
¼ pound bacon, diced
1 cup onion, diced
½ cup celery, diced
2 quarts chicken stock
2 tablespoons Cilantro and Roasted Onion Olive Oil
2 cups potatoes, ½-inch dice
1 ham bone
1 cup whipping or heavy cream
Wash the collards in a large sink filled with water. Remove the large ribs from the leaves and finely chop.
Sauté the bacon in a large stockpot over medium heat until crisp. Add the onion, celery, and collard greens and cook over low heat for 8 to 10 minutes or until the onions are translucent. Add the stock, Cilantro and Roasted Onion Olive Oil, potatoes, and ham bone and gently simmer for 40 minutes or until the potatoes and collards are tender.
Remove the ham bone and cut off the meat. Finely dice the ham and return to the pot. Add the heavy cream and gently warm. Season to taste with salt and pepper and serve immediately.