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
SHERLA'S SOUTHERN GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Hot sauce, such as Aardvark or your favorite
- Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
- In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.
COOKED GREENS
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Heat a large saucepan over medium heat. Add bacon and cook until crisp. Add onions and garlic and cook for additional 2 minutes. Add chiles and cook for 1 more minute. Add greens, season with salt and cook for 1 hour over low heat until greens are tender. Add vinegar and a pinch of sugar and cook for 5 more minutes.
- Check seasoning and serve.
WHITE BEAN AND COLLARD SOUP
This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.
Provided by Emily Weinstein
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
- Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
- Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 38 grams, Fiber 16 grams, Protein 72 grams, SaturatedFat 11 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
MICHAEL SYMON'S WHITE BEAN AND COLLARD GREENS SOUP RECIPE
Provided by á-2245
Number Of Ingredients 10
Steps:
- Place a soup pot over medium high heat and add the olive oil. When the oil is hot, add the onions with a large pinch of salt. Cook the onions until they start to soften, about 3 minutes.Next add the sausage, breaking it up into smaller pieces as you add it to the pot. When the sausage starts to brown, add the chili flakes, and cook for another minute.Add the chicken stock, dried beans, and bay leaf, and bring the liquid up to a gentle boil. After the soup comes up to a boil, reduce it to a simmer and cook for an hour on medium low heat, stirring occasionally.After an hour, add the can of cannellini beans with their liquid. Cook for another 30 minutes.After 30 minutes, add all of the collard greens to the pot with a little more salt and pepper. Cook for another 10 minutes.To serve, ladle the soup into bowls and grate a good amount of cheese over the top!
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