Instructions: * Note: Eight ounces smoked turkey wings, turkey sausage, or kielbasa may be substituted.

Bring ham hock and broth to a boil in a Dutch oven; partially cover, reduce heat, and simmer 30 minutes.

Cook bacon in hot oil in a medium skillet until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Saute onion and celery in drippings 5 minutes or until tender; add bacon.

Stir together flour and 1/2 cup water until smooth. Stir into bacon mixture. Stir bacon mixture and collard greens into broth mixture. Cover and simmer, stirring occasionally, 1 hour or until collards are tender.

Remove ham hock; cool slightly. Remove meat from bone, discarding bone; dice meat, and return to soup. Stir in whipping cream and remaining ingredients.

This recipe yields 15 cups.

Comments: Sold smoked or unsmoked, ham hocks can be purchased at most meat counters.

Yield: 15 cups

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