Sweet Potato Collard Green Soup Food
CHICKEN, COLLARD GREENS, AND SWEET POTATO STEW
Searing the chicken first creates a tasty fond (the caramelized bits at the bottom of the pan) for the broth. Add the cooked, shredded chicken to the pot at the very end for guaranteed tender, flavorful meat (versus the rubbery, overcooked alternative).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- In a heavy-bottomed pot, heat oil over medium-high heat. Season chicken with salt and pepper and sear until golden brown and cooked through, about 5 minutes per side. Set aside.
- Add onion and celery and cook until tender, about 4 minutes. Deglaze with vinegar, scraping up any brown bits with a wooden spoon. Add sweet potatoes, collard greens, stock, and 2 cups water. Bring to a boil; reduce heat and simmer until sweet potatoes are tender, about 10 minutes.
- Shred chicken, add to pot, and cook until heated through. Stir in rice and season with salt and pepper.
Nutrition Facts : Calories 204 g, Cholesterol 35 g, Fat 5 g, Fiber 3 g, Protein 17 g, SaturatedFat 1 g, Sodium 176 g
SWEET AND TANGY SAUTEED COLLARD GREENS
Honey and balsamic vinegar add the sweet and tangy aspects of this delicious and nutritious vegetarian side dish or salad!!
Provided by Lauren C.
Categories Side Dish Vegetables Onion
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain.
- Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm.
Nutrition Facts : Calories 127.8 calories, Carbohydrate 11 g, Cholesterol 19.1 mg, Fat 9.3 g, Fiber 3.2 g, Protein 2.3 g, SaturatedFat 4.9 g, Sodium 70.6 mg, Sugar 5.9 g
SWEET CORN & BEAN SOUP WITH COLLARD GREENS
KARALAHANA ÇORBASI ||| SWEET CORN & BEAN SOUP WITH COLLARD GREENS excerpted from ISTANBUL & BEYOND by Robyn Eckhardt. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. ||| The main ingredients of this thick, hearty soup from the province's capital, Rize, on the eastern Black Sea coast, are staple foods of the region. The sweetness of dried corn plays off collard greens' slight bitterness. You can buy dried sweet corn online. (Do not substitute hominy.) Dried beans must be soaked overnight. If you want an even richer soup you can use beef stock instead of some or all of the water. Like most soups, this one improves with time, so make it ahead if possible. Serve with Griddled Corn Breads.
Provided by Food.com
Categories Turkish
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-low heat. Add the onion and salt and cook until the onion is almost translucent, about 8 minutes.
- Add the tomato paste and red pepper flakes and sauté until the onions are coated with the paste and begin to wilt, about 5 minutes.
- Add the water, corn, and drained soaked beans and bring to a boil. Then reduce the heat and cook, partially covered, at a low simmer until the beans and corn are almost tender, 45 minutes to 1½ hours depending on the age and type of your beans. If necessary add more water ½ cup at a time while the soup cooks.
- Add the collard greens, bring the soup back to a boil, and then simmer, partially covered, until the greens are tender but not mushy, about 30 minutes. Serve hot, passing red pepper flakes at the table.
- Recipe courtesy of ISTANBUL & BEYOND by Robyn Eckhardt.
- Get the book here: https://www.amazon.com/Istanbul-Beyond-Exploring-Diverse-Cuisines/dp/0544444310/.
Nutrition Facts : Calories 452.4, Fat 17.2, SaturatedFat 10.1, Cholesterol 40.7, Sodium 617.1, Carbohydrate 60.2, Fiber 15.5, Sugar 6, Protein 18.8
AFRICAN POTATO AND COLLARD GREEN STEW
This hearty stew that originated in areas of South and East Africa. Potatoes, both sweet and white, as well as cauliflower, calcium-rich greens, raisins, and spices make a savory and nourishing meal to warm us on cold winter nights. Serve topped with rice, couscous, or quinoa.
Provided by Rita1652
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium heat and add the onions and garlic, cooking them for 5 minutes, stirring occasionally until softened.
- Add ginger, cinnamon,poppy seeds, mustard seeds, coriander, and cloves and cook, stirring frequently, for 2 minutes.
- Add potato to the mixture an stir to combine. Stir in 4 cups of water and turn heat up to high and bring to a boil, add the teaspoon of salt and stir well. Turn heat to low and simmer stew, uncovered, for 5 minutes, stirring occasionally.
- Add cauliflower, sweet potato, collard greens, and raisins, stirring to combine. Continue cooking for 10 minutes until potatoes are tender.
- Season stew with vinegar, and salt and pepper to taste. If the stew is too dry, add a little water. Serve hot.
Nutrition Facts : Calories 258.6, Fat 5.1, SaturatedFat 0.7, Sodium 655.6, Carbohydrate 50, Fiber 11.1, Sugar 12.9, Protein 8.5
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