Collard Green Soup

INGREDIENTS:

  • 1 fresh bunch collard greens
  • 2 medium onions
  • 1 cup cooked Great Northern or Pinto Beans
  • ½ cup rice
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 tablespoon pepper paste
  • 1 tablespoon corn flour
  • 1 tablespoon crushed red pepper
  • 1 teaspoon hot red pepper
  • Salt and Black Pepper
  • 6 cups chicken broth


DIRECTIONS:

  1. Soak the beans overnight, cook and set aside.  You can also use canned beans as long as they do not have any ingredients other than salt.
  2. Wash the collard greens, drain well.
  3. Cut the collard greens into ½ inch strips.
  4. Sprinkle salt on the collard greens and use your fingers to cover the leaves evenly with salt.  
  5. Gently squeeze the leaves with your fingers to get their bitter juice out.  Wash and Drain.
  6. Finely chop the onions.
  7. Sauté the onions at low heat in olive oil and butter. 
  8. Add the pepper paste, sauté  for a few more minutes.
  9. Add the collard greens, sauté until they are soft.
  10. Warm the chicken broth (in a microwave).
  11. Add the rice, the beans and the broth
  12. Add salt, black pepper, crushed red pepper and hot pepper.
  13. Cook at low heat for 30 minutes.
  14. Mix the corn flour in a few tablespoons of warm water, add the mixture as you stir the pot slowly.
  15. Continue cooking a few more minutes to allow the corn flour to do its trick as our thicknening agent.
  16. Serve hot.
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