Flu Fighting Mustard Green And Sweet Potato Soup Recipes

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FLU FIGHTING MUSTARD GREEN AND SWEET POTATO SOUP



Flu Fighting Mustard Green and Sweet Potato Soup image

Another medicinal Chinese soup from Grace Young's The Wisdom Of The Chinese Kitchen.It is naturally high in Vitamin C and is used to fight colds and the flu.The sweet potatoes start to dissolve in the broth and sweeten it ;otherwise this is a really bland soup,though I find it's simplicity a bit refreshing if you are already sick.For medicinal purposes the tradition is that the soup be cooked a full 3 hours.It actually tastes better if you only cook it for about 1 hour though.You could add small bits of pork and a touch of salt to make it more flavourful.

Provided by strangelittlebeast

Categories     Yam/Sweet Potato

Time 3h5m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 3

1 lb broad leaf mustard greens (dai gai choy)
1 large sweet potato
6 cups water

Steps:

  • Wash the mustard greens very thoroughly in several changes of water.When you think they are clean,wash them again!
  • Cut the greens into 1'' peices.Peel and cut the sweet potato into large chunks.
  • Bring all ingredients to a boil,reduce the heat to low and simmer,covered ,for 3 hours.
  • Serve hot.

Nutrition Facts : Calories 57.5, Fat 0.2, Sodium 56.9, Carbohydrate 12.1, Fiber 4.7, Sugar 3.2, Protein 3.6

ROASTED SWEET POTATO AND MISO SOUP WITH COLLARD GREEN FURIKAKE



Roasted Sweet Potato and Miso Soup with Collard Green Furikake image

Sweet potatoes are a must-have on my menus. This delicious root vegetable is rich in flavor and nutrients as well as cultural significance. Sweet potatoes were often sold by street vendors in Harlem, and these piping-hot nuggets on a wintry New York day were a reminder of home for the many Southerners who migrated north after the Civil War. For this miso-inspired take on sweet potatoes, I make a version of furikake, a popular Japanese seasoning that's often sprinkled over rice or fish. In place of seaweed I like to use different seasonal leafy greens, like collard greens, to add a new dimension to it. Collard furikake makes a beautiful garnish for this golden sweet potato soup enriched with coconut milk.

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 20

8 collard leaves, stems removed, leaves cut into 1-inch squares
Avocado oil
1/2 teaspoon sea salt
1 large shallot, finely diced
2 teaspoons minced peeled fresh ginger
1/2 cup benne (sesame) seeds
1 1/2 teaspoons crushed red pepper flakes
4 medium sweet potatoes, scrubbed and rinsed
4 tablespoons unsalted butter
1/2 cup avocado oil
2 medium carrots, peeled and chopped
1 medium yellow onion, finely diced
1/4 cup minced garlic
1/4 cup minced peeled fresh ginger
Sea salt
2 tablespoons coconut vinegar
2 tablespoons yellow miso
One 13.5-ounce can full-fat coconut milk
4 cups vegetable broth
Ground white pepper

Steps:

  • For the collard green furikake (can be made a day ahead): Preheat the oven to 300 degrees F. Line a sheet pan with parchment paper.
  • Rinse the collard greens and thoroughly dry them in a salad spinner or by patting them with a paper towel. Toss the greens with 1 1/2 teaspoons avocado oil and the salt. Lay them in a single layer on the prepared sheet pan. Bake until lightly browned and crispy, 15 to 18 minutes. Cool the collards on the sheet pan.
  • Heat 1/4 cup avocado oil in a small skillet over medium-high heat. Add shallot and ginger and cook until they begin to brown, 3 to 5 minutes. Remove the fried shallot and ginger with a slotted spoon and place on a paper towel to drain.
  • Put the benne seeds in a medium skillet and toast over low heat, stirring occasionally, until fragrant, about 5 minutes. Combine the toasted benne seeds, red pepper flakes and fried shallots and ginger in a small bowl. Gently crumble the crispy collard greens into the mixture. When cool, you can store the collard green furikake in an airtight container until ready to use.
  • For the sweet potato soup: Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
  • Gently poke the sweet potatoes all over with a fork. Bake on the prepared sheet pan until the juices on the pan begin to bubble and the sweet potatoes are soft, 40 to 50 minutes.
  • Combine the butter and avocado oil in a large pot over medium-low heat. When the butter melts, add the carrots, onions, garlic and ginger and cook until the onions become translucent, 6 to 10 minutes. Season with salt. Add the vinegar and miso to the pot and cook for 3 minutes.
  • Remove the skins from the sweet potatoes. Place the flesh in a large bowl and mash lightly. Add the mashed potatoes to the pot. Stir in the coconut milk and broth. Simmer over medium-high heat for 10 minutes.
  • Blend the soup until smooth in a high-speed blender or with a hand-held immersion blender. Season to taste with salt and white pepper. Serve hot, garnished with the collard green furikake. Enjoy!

SWEET POTATOES AND GREENS WITH HONEY-MUSTARD GLAZE



Sweet Potatoes and Greens with Honey-Mustard Glaze image

Categories     Leafy Green     Mustard     Side     Sauté     Steam     Thanksgiving     Vegetarian     Honey     Chard     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

1 3/4 to 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 3/4-inch cubes
3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup (1/2 stick) butter
2/3 cup minced shallots (about 4)
1 pound Swiss chard, stems trimmed, leaves torn into bite-size pieces
Ground nutmeg

Steps:

  • Steam potatoes until just tender, about 10 minutes. Cool. (Can be made 3 hours ahead. Let stand at room temperature.)
  • Blend mustard and honey in small bowl. Melt butter in heavy large skillet over medium-high heat. Add shallots and sauté until fragrant, about 1 minute. Add chard; toss until barely wilted, about 2 minutes. Add potatoes and mustard mixture; toss until heated, about 2 minutes. Season with nutmeg, salt and pepper.

SPINACH, MUSTARD GREEN AND POTATO SOUP



Spinach, Mustard Green and Potato Soup image

Categories     Soup/Stew     Blender     Potato     Vegetable     Vegetarian     High Fiber     Wheat/Gluten-Free     Lunch     Spinach     Winter     Healthy     Mustard Greens     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 9

4 tablespoons olive oil
2 cups chopped onions
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
1 10-ounce package fresh spinach, stems trimmed
Sour cream

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
  • Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
  • Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
  • Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.

SWEET AND SOUR MUSTARD GREENS



Sweet and Sour Mustard Greens image

I saw Emeril eating something like this on The Best Thing I Ever Ate , and since I had some canned mustard greens; here it is. I put 2 servings but if you are hungry it is 1 serving.

Provided by Dienia B.

Categories     < 15 Mins

Time 6m

Yield 2 serving(s)

Number Of Ingredients 8

1 tablespoon sugar
3 tablespoons white wine vinegar
2 tablespoons bacon fat
2 tablespoons shallots, minced
14 1/2 ounces mustard greens, drained
2 drops liquid smoke
2 drops Tabasco sauce
1 dash chili powder

Steps:

  • Cook the sugar, vinegar, and bacon fat together until sugar caramelizes.
  • Add shallots; cook until shallots are browned.
  • Add drained mustard greens.
  • Add liquid smoke, Tabasco, and chili powder and cook down.

Nutrition Facts : Calories 93.9, Fat 0.9, SaturatedFat 0.1, Sodium 106.4, Carbohydrate 19.6, Fiber 7.9, Sugar 9.8, Protein 6.2

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