Pot Liquor Soup from the South

You're probably wondering what in the world "pot liquor" is. I didn't learn what it was until I lived in the rural Perry County of Alabama for a year. It's the liquid that comes from cooking greens (collard, mustard, and turnip). In the south, we can't have greens without having cornbread to soak up all of the goodness.... So if you decide to make this, you HAVE to make cornbread.
My co-worker told me about this soup recipe, and I immediately thought that it would be perfect for New Year's Day. I grew up with the tradition that eating greens on New Year's Day meant a year of wealth, and the black eyed peas represent a year of luck..... I think that's how it goes (not that I really believe in all that stuff). My mom was visiting this week, and she helped me make this soup (I'm glad I had an extra 2 hands to help cut). We substituted a pound of dried black eyed peas (soaked overnight) for the field peas and crowder peas in the Southern Living recipe.

Ingredients:

2 pounds fresh collard greens (We used bagged ones that were already chopped)
3/4 pound smoked ham hocks
1 (1 and 1/2-pound) ham steak, chopped
2 tablespoons hot sauce
3 tablespoons olive oil
3 medium onions, chopped
1 garlic clove, minced
6 red potatoes, diced
3 (14 1/2-ounce) cans chicken broth
1 pound dried black eyed peas, soaked overnight
2 cups water
1/2 cup vermouth (I used white cooking wine)
1 tablespoon white vinegar
1 teaspoon salt

Directions:
Remove and discard stems and discolored spots from collards; rinse with cold water. Drain; tear into 1-inch pieces.... Or buy the bagged collards and skip the rinsing and tearing steps.
Bring collards, ham hocks, and water to cover to a boil in a large Dutch oven. Remove from heat; drain. Repeat procedure once.
Toss together chopped ham and hot sauce; cook in hot oil in Dutch oven over medium-high heat 6 to 8 minutes or until browned.
Add onion and garlic; saute until tender. Stir in collards, ham hocks, potato, and remaining ingredients. Bring mixture to a boil, reduce heat, and simmer, stirring occasionally, 45 minutes (I cooked for much longer).
Remove meat from hocks; discard hocks. Return meat to soup.
Mmmm. Enjoy..... with cornbread.