Sunday, May 2, 2010
Cuban Style Collard Greens Soup Recipe
Here is a wonderful recipe for using leftovers. I recently had a couple of bags of frozen collards that I needed to use up. I created this delicious and easy soup recipe and it will definitely be a keeper.
Cuban Style Collard Greens Soup
1 Tbsp olive oil
1 med onion, minced
2 cloves garlic, minced
5 cups chicken stock
4 potatoes, peeled and cut into 1/2" cubes
6 cups collard greens, diced small (frozen are fine) *see note
1 tsp salt
1 tbsp Adobo all purpose seasoning (optional)
2 cans (15.5 oz each) cannellini beans, undrained
2 cups diced cooked ham (optional)
In soup pot, heat olive oil. Saute onions and garlic just until translucent. Do not brown.
Add chicken stock, potatoes, collard greens, and seasonings. Cook over medium heat until potatoes are tender, about 30 minutes. Stir in beans and ham and heat through.
Serve with slices of Cuban or French bread.
I used frozen leftover ham from the freezer (see it DOES come in handy!) or it can be omitted for a vegetarian soup.
If you don't have frozen collard greens, you can use fresh. Separate the leaves of a small bunch of collards and wash well under cold running water (they can be very sandy) snap off the leaves and the tough stems. Pulse the leaves in your food processor in batches until they are finely chopped. You will get 5-6 cups from a small bunch of greens.
Some retailers are selling washed and cut greens in the pre-packaged salad section of the supermarket. These are fine also.
This soup freezes very well. Freeze in single serving portions for a quick item to pack in lunches.
If you can't find Adobo, which is found in the Cuban foods sections of supermarkets, omit the salt and add 2-3 teaspoons of seasoning salt or other all purpose seasoning.