MIXED GREENS SOUP COLLARD, MUSTARD, KALE GREENS WITH BABY SPINACH Get Our COOKBOOK at louisianahomecooking or cindysgiftstore Ingredients: 2 tablespoons (1/4 stick) butter or 2 strips Hickory bacon 1 medium leek (white and pale green parts only), thinly sliced 2 teaspoons dried thyme 4 cups canned vegetable broth 4 cups sliced mustard greens (about 1/2 bunch) 4 cups sliced collard greens (about 1/2 bunch) 4 cups sliced or torn kale greens (1 full bunch) 1 onion chopped 1 garlic clove chopped or more( I prefer more) hot pepper sauce (such as Tabasco) at the table 1/2 green pepper chopped 4 cups baby spinach Direction: Melt butter in heavy medium saucepan over medium-high heat. Add leek, garlic, onion and thyme. Sauté until leek begins to soften, about 3 minutes. Add broth, mustard, collard and kale greens; bring to boil. Reduce heat to medium; simmer until all vegetables are tender, about 10 minutes add baby spinach cook another 5 minutes or until your desired tenderness. Ladle soup into deep bowls. Season with hot pepper sauce, salt, pepper creole seasoning balsamic vinegar..etc Top with croutons and cheese optional
Posted on: Wed, 03 Dec 2014 08:33:12 +0000
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