Saturday, March 8, 2008
Collard Green and Turkey Soup
Another adaptation of one my favorites. I can make it from memory, anymore. Very adaptable to your favorite protein. I've often wondered how it would taste with grilled shrimp.
SMOKEY COLLARD GREEN SOUP
1 large bag of cut and cleaned mixed greens(1)
1 large carton or can of low sodium chicken broth (at least one quart)
1 large bottle of Ale or Beer(2)
3 slices of bacon
cayenne pepper or similar seasonings(4)
Fully cooked rotisserie turkey breast or chicken, quantity to your taste
(1) I typically use one large bag of Trader Joe's Southern Blend, but for this recipe, I used Cut N Clean Country Greens (collard, mustard, turnip) from a grocery store. You could use all of one kind if you like, but I like a blend.
(2) I used a large 550 ml bottle of Samuel Smith Lager Beer from Trader Joe's
(3) I used Trader Joe's White Balsamic, but any vinegar will work.
(4) I ordinarily use cayenne pepper, but today I used Penzey's Northern Blend, which was so good, I may use it from now on.
In a large stock pot, make a swirl over most of the bottom with extra virgin olive oil. Heat and add one finely diced or shredded onion, several garlic cloves, a dash of sea salt, 3 slices of bacon, cut up, and your choice of spice seasonings. Saute until beginning to brown, and add sliced, fully cooked chicken or turkey. Continue to saute until all the ingredients are soft, browned, and aromatic. To the pot, add one full can or carton (1 quart at least) of chicken broth, and 1 bottle of ale or beer, and bring to a boil. When at a rolling boil, add one bag of cleaned and cut up country greens. Press greens into boiling mixture and dunk until they wilt and are covered with liquid. Put a lid on it, reduce heat, and let simmer for one hour or more, until greens are fully tender. Splash with vinegar to bring out the balance of the dish (not much is required and you won't taste it). You may want to adjust by adding more water or broth to keep the liquid level up, but I like the condensed, reduced version for flavor.
Slurp it up with a spoon, being sure to have soft bread or cornbread to sop up my favorite part -- the pot likker.
Verdict: Always delicious. My sister calls it my signature dish.
Skill: Not much, really. I don't even cut up my own greens.
Repeat: It's frequently on the menu in my house.