Black Collards or Kale Soup
I have excerpted the following from with permission from Minding My Mitochondria: How I Overcame Secondary Progressive MS And Got Out Of My Wheelchair 2nd Edition.
This is an extremely simple winter soup that will bring warmth and overtones of happiness to the kitchen. My friend Sharon, who provided the recipe, simply listed ingredients, so I have given amounts; feel free to adjust them to suit your taste.
- 1-2 pounds of finely sliced collards or kale
- A medium sized onion, minced
- 2 cloves garlic, crushed
- A medium carrot, minced
- A stalk of celery, minced
- A sprig of fresh thyme
- 1 inch of grated ginger
- 1 can crushed tomatoes
- Salt and pepper to taste
- 2 quarts simmering bone broth or water
- 1 lb sausage
- Mince the garlic, chop the onion, and slice greens into 1/4 inch strips; let sit for 15 minutes prior to cooking.
- Mince carrot and celery and dice yams.
- Cook onion, carrot, celery, and garlic in 1/2 cup of bone broth until the onion is translucent and begins to color.
- Add the remainder of the broth, thyme, ginger, greens, tomatoes and sausage. Simmer the soup for an hour.