Collard Me Happy

Posted May 6, 2011 // Recipes

The Community Support Agriculture boxes we signed up for earlier this spring just keep a comin’ and we’ve started to really look outside the box (get it? see what I did there?) to figure out what to do with all these veggies that we don’t typically buy from the store. That was the point – so we’re happy to take on the challenge.

However, collard greens were a bit much for us. Especially the wife.  We know they are great for you, we’ve read that they are a great food for preventing ovarian cancer and other diseases – which the wife likes hearing. So we wanted to for sure give them another go even though the sauteed greens we tried last time weren’t our cup of tea. I think it’s the texture, a bit hard for us to get past.

So with week three’s box we tried another soup. We love soup. It’s great. This soup was great too. Don’t worry we didn’t try Cream of Collard or anything too crazy like that. Instead we made a nice tomato, bean and collard soup that was quite tasty to say the least, it was enjoyed for about three days.

The wife found the recipe here, from Martha Stewart’s website. Shocking right?

Ingredients:

  • extra virgin olive oil
  • 1 chopped onion
  • 2 cloves of minced garlic
  • kosher salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 bunch of collard greens, stalks removed, leaves chopped
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon red-pepper flakes (these really make the soup in our opinion!)
  • 2 cans white beans, rinsed and drained
  • 1 can (14 1/2 ounces) diced tomatoes, in juice
  • Shaved Parmesan, for serving (optional)

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    Directions:

  • In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
  • Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

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    This soup was so tasty we think it would even be worth shopping for collards in the grocery store. Never thought we’d say that before. Let us know if you try it or if you have any recipes we should be trying out around here. We’re on a kick right now, so soup recipes earn extra credit.

    Don’t have a recipe but need a recipe? Check out what we’ve got going on on our recipe page here.

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