Monday, March 15, 2010

Greek Cabbage or Collard Green Soup

Thank you WE CSA member Susan for sharing this recipe!
  • 1 T olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, chopped
  • 2 quarts vegetable cooking liquid (broth)
  • 1 bay leaf
  • 1 lb tomatoes, chopped or 2 cups canned tomatoes & juice
  • 2 lbs cabbage or collard greens, shredded (chopped thinly)
  • 1/2 t pepper
  • 1 1/2 t sea salt
  • 2 T minced parsley
Saute onion and garlic in oil in a Dutch overn for about 5 minutes. Add broth and bring to boil. Lower heat, add bay leaf, tomatoes and greens. Simmer until greens are tender. Add salt and pepper in last minutes of cooking. Garnish with parsley.

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