Collard greens are a traditional New Year’s Eve dish and a favorite Southern side.
This leafy green vegetable is also quite nutrient dense, packing in vitamins A, B, C, E, and K along with calcium, iron, magnesium, manganese, and several other minerals.
Food Works' South American Black Bean Soup with Collards
7
servingsIngredients
- 4
strips thick-sliced bacon, diced
- 8 oz.
kielbasa sausage, diced
- 1 cup
diced onions
- 1 tbsp.
minced garlic
- 1
jalapeño, finely diced (optional)
- 2 tsp.
chili powder
- 1/2 tsp.
kosher salt
- 2 cups
canned black beans, drained and rinsed
- ½ cup
white rice
- 5 cups
chicken stock
- 3 cups
collard greens, stemmed and chopped
- 1 cup
Roma tomatoes, diced
- 1
orange, for garnish
Low-fat sour cream, for garnish
Directions
In a large pot, sauté the bacon to render the fat and crisp the bacon.
Remove the bacon and drain on a paper towel.
Add the kielbasa to the pot to brown in the bacon drippings, and then remove to drain on a paper towel.
Pour off all of the drippings except for 1 tbsp.
Add the onions, garlic, jalapeño (if desired), chili powder, and salt.
Sauté 2-3 minutes.
Stir in the black beans, mashing approximately half the beans.
Add the rice, stir, and then add the chicken stock. Cook until the rice is tender.
In a separate pan, sauté the collard greens and tomatoes until the greens are wilted.
Add to the soup and simmer another 2-3 minutes.
Serve with oranges and low-fat sour cream.
Did you know?
- The collard green plant derived its name, "collard," from a wild cabbage plant known as "colewort."
