Collard greens soup

Collard greens soup

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Kairos Collard Green Soup
Recipe courtesy of James K Jones from Kairos Kafe
 
4 cups Chicken Broth
4 cups cooked Collard Greens (with the broth)
2 cups (leftover) Chicken & Dumplings (or one pack of egg noodles, cooked)
3 pieces bacon, sliced
2 celery stalks, diced
2 sweet onions, diced
2 carrots, sliced very thin (or grated if you can't slice them thin)
Sea Salt (to Taste)
White Pepper (to Taste)
1 pinch celery salt.
1 small pinch cayenne pepper
1 clove garlic, minced
2 tablespoons olive oil
2 tablespoons heavy cream (or half n half)
 
In a Stockpot or Soup Pot bring chicken broth and Collard Greens to a boil. Heat up a sauté pan and add olive oil and bacon. Cook until the fat has left the bacon and it begins to get crispy. Add in onion, celery, and carrots. Stir it around with a spatula or wooden spoon, until onions become clear. Add in garlic and celery salt. Cook lightly until garlic is a little translucent, but don't let it burn. Take about 3 tablespoons of the broth from the soup pot and add it to the sauté pan to deglaze and finish up the vegetables. Then add all this to the Soup. Simmer on low for 15-20 minutes. Season with Salt, Pepper, and Cayenne pepper. Add in dumplings and the heavy cream. Allow it to simmer for about 10 more minutes, and serve it! This goes great with cornbread! I hope you enjoy this recipe! It's a keeper!

GDA Cooking - January 28, 2013

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