Collard Greens Recipe:
Creamy Greens Soup

Ingredients

1 bunch collard greens or 1 bag frozen collard greens

1 box of organic chicken or vegetable broth

2 garlic cloves

1 jalapeño pepper, chopped (veins and seeds removed)

1/2 tsp cumin

1 tsp smoked Spanish paprika

2 tbs instant mashed potato powder

2 tbs hot water

3 tbs yogurt

grated nutmeg

Steps:

Place fresh greens (or heat frozen greens) in the broth in a pan on medium heat. Add garlic, jalapeño pepper, and spices. Cook for 5 minutes or to taste. Using an immersion blender, purée soup. (Alternatively, purée batches of soup in a blender or food processor and return soup to pan.)

Mix instant potato powder with hot water and add to soup. Bring to boil and then simmer for 2 minutes or until soup thickens. Remove from heat and add yogurt. Grate nutmeg over soup. Serve in bowls or mugs. (Excellent toppings: toasted pumpkin seeds, toasted cubes of whole wheat sourdough, parmesan shavings.)

Submitted by: Marilyn Wann