Organic Collard Green Soup

Collard Green
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.[3] For best texture, the leaves are picked before they reach their maximum size, at which stage they are thicker and are cooked differently from the new leaves. Age does not affect flavor. Flavor and texture also depend on the cultivar; the couve manteiga and couve tronchuda are especially appreciated in Brazil and Portugal.

Fresh collard leaves can be stored for up to 10 days. Once cooked, they can be frozen and stored for greater lengths of time
.The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost.[3] For best texture, the leaves are picked before they reach their maximum size, at which stage they are thicker and are cooked differently from the new leaves. Age does not affect flavor. Flavor and texture also depend on the cultivar; the couve manteiga and couve tronchuda are especially appreciated in Brazil and Portugal.
Fresh collard leaves can be stored for up to 10 days. Once cooked, they can be frozen and stored for greater lengths of time..
Widely considered to be a healthy food, collard greens are excellent sources of vitamin A, vitamin C, vitamin K, calcium and manganese, and moderate sources of riboflavin and folate (table). A 100 g serving of cooked collard greens provides 36 calories.
I discovered collard green from a close friend of mine from the South who introduced me to them when he cooks Southern Cuisine. I liked the texture and started using them on soup, entree, breakfast with eggs, vegan tart, even as pesto with gluten free pasta and roasted tomatoes with herb of ‘Provence’
You can see more information about the health benefit of the collard green on ‘Wikipedia”
I made a soup with collard green.
Ingredients: vegi soup mix as green split peas, yellow split peas, lentils and vegetable pasta.
Make your vegetable broth ( carrot, onion, celery, water, bay leaf, salt, black pepper, olive oil, garlic clove, fennel seeds, fresh tomato, parsnip). Bring to a boil for thirty minutes, then add the vegi soup mix, cinnamon stick, yuca or cassava. collard greens and cook another thirty minutes or until cooked..I added a vegetable i like celeriac. You can add also rutabaga if you prefer.
You can serve the soup with avocado salad, piece of organic chicken breast, baked white fish or baked tofu with mixed mushrooms.Also a healthy bread from the bakery as multi grain, gluten free crackers, or home made pita bread.
Food Photography, Food Styling by Chef Momo

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