Collard Green Chicken Soup Recipes

COLLARD GREEN CHICKEN SOUP

Steps:

• Rinse the chicken and place it breast side up in a 6- to 8-quart Dutch oven. Add the onion, garlic, herbs, chili flakes, bay leaves and water. Cover and bring it up to a boil. Reduce to a simmer and cook for 1 hour or until the chicken is, as my mother would say, “falling to pieces.” Let the chicken cool in the broth for 30 minutes. Transfer the chicken to a rimmed plate. Pluck out the herbs, bay leaves and onion, but feel free to leave the garlic, and pour the broth into a bowl.. Wipe the same Dutch oven dry and add the olive oil. Over medium heat, sweat the onion, celery and carrot with 1 teaspoon salt for 5 minutes. Add the broth, tomatoes and Parm rinds to the pot. Cover and bring it up to a boil. Reduce to a simmer and cook for 20 minutes. Meanwhile, pick the meat off the chicken and get the collards ready. You want these collards spoon-friendly so make sure you cut them into squares, not ribbons.. After 20 minutes, add the chicken, collards, remaining 1 teaspoon salt, 2 tablespoons sugar and the black pepper. Cook for 20 minutes more.. Serve warm as is or with a dollop of pesto.

HAM AND COLLARD SOUP

Steps:

• Heat the butter and olive oil in a large Dutch oven over medium-high heat. Add the garlic, onion and jalapeno and cook, stirring, until softened, 3 to 4 minutes. Add the stock, ham, salt, pepper, collards and beans. Bring to a boil and reduce to a simmer. Cook until the collards have softened and the flavors have come together, about 20 minutes.
• Stir in the vinegar and taste. Adjust the seasonings as needed. Serve in bowls and garnish with the Parmesan and parsley. Serve each bowl with a chunk of crusty baguette.

LENTIL AND GREEN COLLARD SOUP

Steps:

• Heat 1 tablespoon olive oil in a large saucepan over medium heat, stir in onion and salt; cook until softened and translucent, about 4 minutes. Stir in lentils, and cook for 1 minute. Pour in water, then bring to a boil over high heat, then turn heat to medium-low, cover, and simmer until the lentils are tender, about 15 minutes.
• Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add collard greens, and cook until wilted, about 10 minutes. When the lentils are tender, stir in the collard greens and season with cumin, cinnamon, and garlic; allow to simmer 10 more minutes. Stir in lemon juice before serving.