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
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