Collard Greens Recipe:
Winter Collard Green and Andouille Soup

Serves 4

Ingredients:

• extra virgin olive oil
• 2 links pre-cooked turkey Andouille sausage, diced
• 1 medium onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 pound collard greens, roughly chopped
• 2 tablespoons tomato paste
• 2 large sprigs fresh thyme
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 can white beans
• salt and pepper to taste
• grated parmegiano reggiano for garnish

Steps:

1. Heat a soup pot over medium-high heat and add enough olive oil to coat the bottom. Brown the sausage, then add onion, carrot and celery and cook until they begin to soften, about 7 minutes.
2. Stir in greens, tomato paste, thyme, and salt and pepper and cook another 10 minutes, turning the heat down a bit if necessary. Add garlic and cook until fragrant, about 20 seconds or so.
3. Add chicken broth and bring to a boil, then drop heat to low and simmer for 35 minutes. Add beans and simmer an additional 15 minutes.
4. Taste and adjust salt and pepper if necessary. Garnish each serving with grated cheese.

QUICK TIP: When making a recipe that calls for one celery stalk or one carrot, check out your grocery store's salad bar so you don't end up buying way more than you need

QUICK TIP: This makes a great hearty meal on a chilly night... just add a simple salad of baby greens tossed with fresh lemon juice, olive oil and cracked black pepper

Submitted by: Katie Nuanes, chef and co-author, The Little Black Apron