I spotted these beautiful collard greens at the market for $3 bundle. The freshness of them made me smile as I placed a bundle in my cart, knowing exactly what I wanted to do with them. I wanted to make a beautiful soup as fall is clearly upon us.
- 4 cups finely shredded collard greens
- 1 can garbanzo beans drained
- 1 half of a jalapeño seeded (omit if you don’t like heat)
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 3 garlic cloves, minced
- 1 red bell pepper (really any color will do)
- 1/2 cup white wine
- 1 Herbn’ Farm NW: Pike Place Herbs (You need to get some of this)
- 2 teaspoons fresh thyme
- 4 cups of chicken broth
Preparation: Collard greens involve a bit of prep work. First unroll them and then cut them as close as you can to the stem. Give them a quick ice bath and rinse them, then rinse them again (grit is not your friend). Place them in the food processor for a quick mince.
Heat oil in a Dutch oven over medium-high heat. In a food processor, pulse the , onion, garlic, jalapeño and bell pepper; sauté for five minutes in olive oil and wine. Stir occasionally, until tender five to 10 minutes. Add the greens, thyme, broth and Herbn’ Farm NW: Pike Place Herbs. Cover, reduce heat, and simmer eight to 12 minutes or until greens are tender. Add beans; simmer five minutes or until thoroughly heated. Top with goat cheese. Bon Appétit!