This recipe is easy to make as a vegetarian meal by just leaving out the meat, or substituting with some cubed, firm tofu. It is delicious, and easy to make and to double -- it's the perfect winter soup, along side some crusty french or cornbread.Approximately 6 servings
Ingredients
1 bunch of collard greens or kale (I love both), washed and stripped from stems, and chopped
1 smoked chicken sausage, diced
1 small onion, chopped
2-3 (or more!) cloves of garlic, minced
2 cans of Navy or Great Northern beans, drained and rinsed
1 32 oz. container of chicken or vegetable broth
olive oil
smoked paprika (optional)
salt & pepper, to taste
Directions
In a large pot or dutch oven, heat 1-2 tablespoons of olive oil over med-high heat and cook onion until tender. Add minced garlic and stir around in pot. Add greens and cook until wilted. Add sausage and cook for 1-2 minutes. Next, add chicken broth and beans, and heat to a boil.
Reduce heat and simmer for 20-30 minutes. Check for seasoning, and add salt and pepper and dash (or more) of smoked paprika, to taste.
Enjoy!
