COLLARD GREENS
Provided by Food Network Kitchen
Time 55m
Number Of Ingredients 0
Steps:
- Heat 2 teaspoons olive oil in a Dutch oven over medium heat. Add 1 diced onion and cook until soft, 5 minutes. Add 1 pound chopped collard greens, a handful at a time, adding more as it cooks down. Add 1 cup chicken broth and season with salt and pepper. Cover and simmer until tender, about 45 minutes.
- Serves: 4; Calories: 75; Total Fat: 3 grams; Saturated Fat: 0.5 grams; Protein: 4 grams; Total carbohydrates: 10 grams; Sugar: 2 grams; Fiber: 4.5 grams; Cholesterol: 0 milligrams; Sodium: 162 milligrams
Nutrition Facts : Calories 75 calorie, Fat 3 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 162 milligrams, Carbohydrate 10 grams, Fiber 4.5 grams, Protein 4 grams, Sugar 2 grams
COLLARD GREENS & WHITE BEAN SOUP
This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. It can also be used over several days, or frozen for when you need a light supper.
Provided by Cook for Your Life Staff
Categories Soups
Number Of Ingredients 1
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.
Nutrition Facts : Calories 1038
COLLARD GREENS SOUP
A delicious soup, simple to prepare, confectioned with onions, potatoes, kale, leek, pumpkin and turnip, seasoned with a little olive oil and salt. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Recipes, Soups
Time 50m
Yield 5
Number Of Ingredients 9
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.
Nutrition Facts : Collard greens soup Nutrition facts Serves 5 Per Serving % DAILY VALUE Calories 243 Total Fat 10 g(15%) Saturated Fat 1.5 g(6%) Cholesterol 0 mg(0%) Sodium 103 mg(4%) Total Carbohydrate 38 g(13%) Protein 7 g
HEALTHY COLLARD GREENS SOUP
This is a healthy AND flavorful soup I love to make every winter. Hot, buttered cornbread make this a delicious meal enjoyed by my entire family (including my two year old!). This recipe courtesy of Wal-Mart.
Provided by MessyChef
Categories Clear Soup
Time 45m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 381.9, Fat 16.9, SaturatedFat 4.1, Cholesterol 65.5, Sodium 2761.5, Carbohydrate 26.3, Fiber 6.1, Sugar 6.3, Protein 31.4
SWEET CORN & BEAN SOUP WITH COLLARD GREENS
KARALAHANA ÇORBASI ||| SWEET CORN & BEAN SOUP WITH COLLARD GREENS excerpted from ISTANBUL & BEYOND by Robyn Eckhardt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ||| The main ingredients of this thick, hearty soup from the province's capital, Rize, on the eastern Black Sea coast, are staple foods of the region. The sweetness of dried corn plays off collard greens' slight bitterness. You can buy dried sweet corn online. (Do not substitute hominy.) Dried beans must be soaked overnight. If you want an even richer soup you can use beef stock instead of some or all of the water. Like most soups, this one improves with time, so make it ahead if possible. Serve with Griddled Corn Breads.
Provided by Food.com
Categories Turkish
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
- Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes.
- Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks.
- Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
- Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
- Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.
Nutrition Facts : Calories 452.4, Fat 17.2, SaturatedFat 10.1, Cholesterol 40.7, Sodium 617.1, Carbohydrate 60.2, Fiber 15.5, Sugar 6, Protein 18.8
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