Saturday, January 1, 2011

Ring in the New Year with Collard Greens Soup

I'm reporting to you from Finland, so while it is evening here many of you in the States are probably just awakening from a champagne induced stupor. Here's a recipe I meant to publish awhile back but preparing to go abroad wound up eating up a lot of time. If you don't have the time or energy to do a traditional black eyed peas, greens and cornbread dinner, here's a one pot dish to keep warm with.

You will need:

I lb fresh collard greens
1 quart chicken broth
3-4 whole, uncut cloves of garlic
1 tsp red chili flakes
2 tbsp olive oil
1 bunch mung bean threads, uncooked (you could use rice noodles but I like the texture of the bean threads better, these are also known as cellophane noodles)
1/4 cup tamari or soy sauce
2/3 cup water

Rinse the collard greens well and lay them flat on a cutting board. Using a sharp knife, cut out the stem and fold in half. Roll from the bottom up and slice into segments, this will give you fine long pieces of greens. Bring the chicken broth and water to a strong simmer and throw in the garlic and greens. Cook for about 45 minutes, checking every now and then to make sure the liquid doesn't boil off. If you're running low, add a bit more chicken broth or salt water.

After 45 minutes add the oil, tamari, chili flakes and mung bean threads. Cook for about 5 more minutes and remove from the heat. Serve it hot, ideally with some crusty bread to soak up the potliquor.

No comments: