Every year on January 1, I make a big batch of collard greens. They are supposed to symbolize money and good fortune, which I’ll take every year! This year I made two big bunches, and have leftovers, so I decided to make a soup out. It turned out delicious, so I decided to post the recipe below. First, I will explain the basic method I used for cooking collard greens.
Cooking collards is easy, but it does require a few basic steps to get them clean and seasoned. Here’s the way I make mine:
- Wash the greens thoroughly. I like to soak the leaves in a sink full of cold water. If they are particularly gritty, you may need to run them through a colander (I use the inside bowl of the salad spinner).
- With your hands, grab the stalk and strip it off. If a little stalk is left at the top of the leaf, that is fine.
- Stack about 10 leaves and roll them up like a cigar. Slice the greens into ribbons and then slice again if the ribbons are too long.
- Add 1/2 cup chicken broth (I use homemade) to the bottom of a large dutch oven. Add in cut greens and put on the stove over medium-high heat.
- Once everything starts to boil, the collards will begin to wilt. Stir them until they all are coated with the broth.
- Add two tablespoons of apple cider vinegar, a tablespoon of coconut oil, a dash of stevia powder, and two teaspoons of salt and pepper. If you want to add a strip of bacon, you can, for a more traditional southern flavor. Stir together.
- Turn the heat to low and let them simmer for about an hour, until cooked well, but not mushy. Adjust seasonings if needed.
For the soup:
- 1/2 cup diced carrot
- 1/2 cup diced onion
- 1/2 cup diced celery
- 2 cloves minced garlic
- 2 tablespoon olive oil
- 1 32 ounce box of organic chicken broth (or use homemade)
- 1 teaspoon herbes de provence
- generous amounts of salt and pepper (at least a teaspoon of each)
- 2 cans cannellini beans, drained and rinsed well
- 1 cup leftover cooked collard greens
- Saute the carrot, onion and celery in olive oil. After they start to sweat a bit, add the garlic and saute for a few minutes. Add chicken broth, season and 1 1/2 cans of the beans. Bring to a boil, and then let simmer for about 30 minutes. Take the rest of the beans, along with a little liquid from the soup and blend together in a blender until smooth. Add to the soup - this will give it a creamier texture. Add in the collard greens. Taste to see if more salt is needed. Let simmer for another 30 minutes and serve.