Mustard Green Soup Food
MUSTARD GREEN CHICKEN SOUP RECIPE
Steps:
- Blanch the chicken and rinse under cold water to give it a quick wash. This procedure gets rid of any unpleasantness from the chicken.
- Put the chicken into a stockpot and add ginger. Add water until the contents of the stockpot are covered.
- Boil it first then simmer for 1.5 hours.
- Check the chicken meat is soft and put the mustard green into the soup to cook along with the chicken until the mustard green is cooked and the stalk is soft. Season the soup and it's ready to serve.
Nutrition Facts : Calories 452 kcal, Carbohydrate 8 g, Cholesterol 152 mg, Fiber 6 g, Protein 51 g, SaturatedFat 6 g, Sodium 341 mg, Sugar 2 g, Fat 24 g, ServingSize 4 bowls (4 servings), UnsaturatedFat 0 g
SPICY PORK AND MUSTARD GREEN SOUP
Provided by Alison Roman
Categories Soup/Stew Leafy Green Pork Sauté Dinner Lunch Mustard Greens Noodle Simmer Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8-10 minutes.
- Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8-10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5-8 minutes; season with salt and black pepper.
- Meanwhile, cook noodles according to package directions; drain.
- Divide noodles among bowls and ladle soup over.
AFRICAN PEANUT SOUP WITH MUSTARD GREENS
I got this recipe about 2 years ago in a magazine which I promptly misplaced. About a month ago I got it again in an email from Cuisine at Home. This time I promptly made it with mustard greens from my garden and took it to a potluck. All I brought home was an empty pot it was so good. I've adjusted the cayenne because some people found it to be a bit warm at 1/2 tsp although my dh and I enjoyed it as is.
Provided by Mysterygirl
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a stock pot.
- Add onion sautéing until transparent.
- Add carrot, celery, bell pepper, garlic, and seasonings.
- Cook about 4 minutes, stirring often.
- Add broth, chicken, tomatoes and greens.
- Bring to a boil, reduce heat to low, and simmer 10 minutes.
- Stir in peanut butter and couscous.
- Cover, remove from heat, and allow to sit 5 minutes.
- Garnish each serving with peanuts and scallions.
Nutrition Facts : Calories 536.2, Fat 30.7, SaturatedFat 6.4, Cholesterol 58.8, Sodium 927.8, Carbohydrate 32.3, Fiber 7.9, Sugar 10.2, Protein 38.7
FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP
Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.
Provided by strangelittlebeast
Categories Yam/Sweet Potato
Time 3h5m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
- Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
- Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
- Serve hot.
Nutrition Facts : Calories 57.5, Fat 0.2, Sodium 56.9, Carbohydrate 12.1, Fiber 4.7, Sugar 3.2, Protein 3.6
SPINACH, MUSTARD GREEN AND POTATO SOUP
Categories Soup/Stew Blender Potato Vegetable Vegetarian High Fiber Wheat/Gluten-Free Lunch Spinach Winter Healthy Mustard Greens Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
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