I enjoy hmong smoked ham and green mustards particularly because it makes a very hearty meal on a winter day. The resulting soup broth brings a lot of warmth to the soul. Unfortunately hmong smoked ham is only available at hmong markets (found usually at the frozen aisle). If you don’t live near a hmong market then substitute with American smoked ham. Choose pieces that contain more fat for a richer soup taste.
Preparation & cooking time: 20 minutes
Ingredients for 4 servings:
- 2 big handfuls of Mustard greens
- 2 qts of water
- 1-2 cups of thinly sliced Hmong smoked ham
- 2 TB of sea salt
- Thinly slice your smoked ham into bite sizes. Put into a pot of 2 qts water on medium high heat. Cook meat for about 10 minutes.
- Meanwhile, rinse your mustard greens. Make sure to break leaves apart from the stem, and break larger leaves in halves. Rinse, drain and set aside.
- Transfer the mustard greens into the pot making sure to use a wooden spoon to stir the leaves in. Cook for another 10 minutes.
- Serve the soup with a side of steamed white rice – or – drain the vegetables and meat and set it aside on a plate and pour ladles of broth over a bowl of steamed white rice.