Collard Green Soup Recipes
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
HAM AND COLLARD SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 15
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.
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
PORTUGUESE GREEN SOUP
Provided by Diane Brown Savahge
Categories Soup/Stew Potato Sausage Fall Collard Greens Bon Appétit Los Angeles California
Yield Makes 4 main-course servings
Number Of Ingredients 8
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.
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