Well, I just don't think there's anything better than a bowl of blackeyed peas or greens with a slice of tomato and fresh cornbread so when I saw this and realized they're both in this soup I asked.... "How did I not know about this before?"
I have friends out here in Texas who call themselves southerners but I wasn't so sure they truly are.... I mean, I love 'em but they kinda screw up their faces like they smell something bad when I mention something like this soup.
I changed the recipe just a little bit after I made the first pot and I have to say, I like it better with the changes.
This is my version.....
Start with 2 lbs, about four bunches of collar greens. Remove and discard the stems.Wash 'em in cold water and tear 'em into about 1" pieces. Bring to a boil in a large pot covered with water, drain, and repeat.
Cut 2 lbs of boneless ham into large chunks, place in a bowl, toss with 2 - 4 tablespoons of hot sauce. I used Lousiana Hot Sauce because I wanted flavor more than heat. ( I used 6 Tablespoons and I don't like spicy food!)
Put the ham and hot sauce in a large pot with 3 tablespoons heated olive oil cooking over med high about 8 - 10 minutes until the meat is brown. DON'T try to skip this part.... This creates the base flavor for the yummy pot likker.
Add 3 med onions, chopped and 2 - 3 cloves of garlic, chopped and cook until the onions are tender.
Add 1 cup pork jowls cut into small pieces (The original recipe doesn't call for jowls but it really adds to the flavor.) and cook just two minutes more.
Make a pan of plain old corn bread..... I don't care for sweet corn bread for a meal like this personally.