Wednesday, May 13, 2009


A smooth way to enjoy the goodness of collards. Broccoli rabe also works well in this recipe. Serve this creamy non-dairy soup with grilled tofu sandwiches. This is a simple feast for a hungry family.
  • 1 teaspoon extra-virgin olive oil
  • 4 cups chopped onions (about 2 large or 3 medium onions)
  • 1/2 teaspoon sea salt
  • 2 cups diced potatoes (about 2 medium potatoes)
  • 1/2 cup chopped celery (about 2 ribs)
  • 1 large carrot, diced
  • 31/2-4 cups water
  • 2 Tablespoons cashew or almond butter
  • 2 Tablespoons tamari or shoyu soy sauce
  • 1 bunch collard greens
  • 1 teaspoon brown rice vinegar
  • Sea salt and freshly ground pepper

Heat oil in a 3-quart pot. Add the onions and salt. Cover and simmer on low heat, stirring occasionally, until onions cook down to a nice mush (about 15-20 minutes). Add potatoes, celery, carrot, and water to the onion mush; cover and simmer until potatoes are soft (about 15-20 minutes). Put soup mixture into a blender with the cashew butter and tamari. Blend until smooth. Run the soup through a strainer to remove celery strings. Return soup to pot. Remove thick stems from the collard leaves by pulling leaf off with one hand while holding onto the stem with the other. Fill your sink with cold water and submerge the collard leaves. If the water has sediment, drain the sink and repeat. Bring 2 quarts of water to a boil. Submerge leaves. Remove a piece and test every minute or so. You are looking for a slightly wilted leaf that still has a bright green color and (most important) a succulent, sweet flavor. Pour cooked greens into a colander in the sink. When you can handle them, squeeze out excess water with your hands. Clip into bite-sized pieces or thin strips and stir into soup. Add vinegar. Taste soup, and adjust salt and pepper. Gently heat before serving.

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