Collard Green Soup Food

COLLARD GREENS AND BEAN SOUP

Steps:

• Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
• Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

LENTIL AND GREEN COLLARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.

COLLARD GREENS & WHITE BEAN SOUP

Steps:

• Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
• In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
• Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
• Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
• Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
• Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.

CALDO GALLEGO-COLLARD GREEN SOUP

Steps:

• 1. Generously coat bottom of pot with olive oil, add next 6 ingredients. Cook for about 8-10 minutes, add remaining ingredients, continue cooking on medium to low heat until beans and collards are tender.
• 2. note: Chorizo! I use BOTH Spanish & Mexican. However either one is optional. The Mexican Chorizo must be removed out of the plastic casing. It adds a lot of flavor and mixes well through out the soup.
• 3. note: Can be made with out the chorizo, if you wish for a vegetarian soup. You can also use can beans & can/frozen collards if you wish. 3 cans of each, 1 bag of collards, or 2, depending on size. The potato is also optional. I like vinegar in this soup, some do not. More or less may be added.
• 4. http://bkoonberrie.wix.com/koonberrie-cooks#!collard-green-soup/c636

COLLARD GREEN SOUP

Steps:

• 1. Place all ingredients in a 4-6 quart pressure cooker. Place on medium heat. Once the pressure builds and the steam starts to escape or jiggle, time and allow to cook for an hour. Turn the stove off and allow to sit until the steam is gone. Open top after making sure no more steam remains by holding the release valve to the side with a dish towel being careful not to allow the steam to contact your skin to avoid burns. Enjoy the soup with cornbread on the side or with the soup dipped over cornbread. Very filling and delicious and a great source of iron.
• 2. If you are afraid of pressure cookers, this soup works beautifully in a crock pot. Just follow the directions and place in crock pot and allow to cook on high for about 6 hours.
• 3. I like to pour a little pepper sauce on mine before eating which is the liquid you have in a jar of pickled peppers like jalopenos or other hot peppers. It's a southern thing!

COLLARD GREENS SOUP

Steps:

• In a pressure cooker with 2 liters / (8 1/2 cups) water, cook on a high heat the potatoes, onions, the turnip and the leek, everything cut into pieces. When starts boiling, reduce to low heat and cook.
• When everything is cooked, remove from heat for a moment and grind with a hand blender. Season with olive oil and a little salt, stir with a wooden spoon and place again over heat.
• When the soup starts boiling, place the collard greens cut into small pieces along with the pumpkin cut into pieces and leave to cook about 15 to 20 minutes.
• Turn off the heat and serve.

HEALTHY COLLARD GREENS SOUP

Steps:

• 1. Saute turkey sausage, onion, and green pepper in hot oil in dutch oven over medium-high heat 5 minute or until lightly browned.
• 2. Add chicken broth, collard greens, black-eyed peas, pepper, and hot sauce; bring to a boil. Cover, reduce heat and simmer 30 minutes, stirring occasionally.

COLLARD GREEN CHICKEN SOUP

Steps:

• Rinse the chicken and place it breast side up in a 6- to 8-quart Dutch oven. Add the onion, garlic, herbs, chili flakes, bay leaves and water. Cover and bring it up to a boil. Reduce to a simmer and cook for 1 hour or until the chicken is, as my mother would say, “falling to pieces.” Let the chicken cool in the broth for 30 minutes. Transfer the chicken to a rimmed plate. Pluck out the herbs, bay leaves and onion, but feel free to leave the garlic, and pour the broth into a bowl.. Wipe the same Dutch oven dry and add the olive oil. Over medium heat, sweat the onion, celery and carrot with 1 teaspoon salt for 5 minutes. Add the broth, tomatoes and Parm rinds to the pot. Cover and bring it up to a boil. Reduce to a simmer and cook for 20 minutes. Meanwhile, pick the meat off the chicken and get the collards ready. You want these collards spoon-friendly so make sure you cut them into squares, not ribbons.. After 20 minutes, add the chicken, collards, remaining 1 teaspoon salt, 2 tablespoons sugar and the black pepper. Cook for 20 minutes more.. Serve warm as is or with a dollop of pesto.

COLLARD GREEN SOUP WITH HAM AND BEANS

Steps:

• Heat the oil in a large stock pot or dutch oven of medium-high heat. Add the onion and ham and cook until the onion is translucent, about 5 minutes. Add the garlic and cook for about 1 minute.
• Add the broth and collard greens, bring to a boil, then reduce to a simmer. Stir in the beans and tomatoes. Add salt and pepper to taste. Cover and cook for 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.

COLLARD GREEN, SQUASH, FENNEL AND TURNIP SOUP

Steps:

• in a 4 quart pot heat the oil on medium.
• saute the onion and garlic 3 minutes.
• Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
• Add vinegar and cook 2 minutes.
• add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.

WHITE BEAN AND COLLARD GREEN SOUP

Steps:

• In a large soup pot heat olive oil over medium heat. Add the onion and sauté for about 5 minutes. Add the carrots, celery, and garlic. Cook for about 3 more minutes. Add potatoes, tomatoes, beans. collard greens and vegetable stock. Bring to a boil. Reduce heat and simmer for about 25 minutes. If soup is too thick add a little more stock or water. Season to taste with salt, pepper, and crushed red pepper flakes Garnish soup with a healthy portion of grated parmesan cheese.

HAM AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

PORTUGUESE GREEN SOUP

Steps:

• Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.