I love collard greens. I’ve mentioned before, in this post, that I once had a peak experience with them that I often dream about.
However, I’ve never actually cooked with them at home. But I recently saw them at Whole Foods and thought, here’s your chance. I already knew I wanted to make a hearty, yet clear broth, soup for dinner one night and I personally love dark leafy greens in my soups. So right away I knew I’d use the collards, my favorite Italian turkey sausage, and I remembered that I had leftover shaved asparagus from a recent salad. PS the bouillon is quite flavorful so no salt is needed, but the pepper was essential. I used black pepper but if you have white pepper on hand that could be delish too.
What I Used:
- 2 Italian turkey sausages
- 1 bunch of collard greens, ribs removed then cut into ribbons
- 10 pieces of asparagus, sliced
- 2 large tbsp of Better Than Boullion (Chicken)
- Place the Italian sausages in a pyrex baking dish with a drizzle of oil, then pop in the oven at 400 degrees for about 35-40 minutes (they should be mostly cooked but if they’re still not fully cooked, they’ll be brought to a boil in the soup shortly)
- Fill a pot with water (24-32oz) & the 2 tbsp of bullion, whisk until dissolved and bring to a boil.
- While boiling, cut the roasted turkey sausage into bite-sized pieces, I cut them into nickel shaped pieces and then in half to be like little half moons
- Once it comes to a boil, add in a liberal sprinkling of freshly ground pepper (this really made the flavor) then toss in the collards and stir them around a bit until wilted. Next, add in the asparagus, allow them to turn bright. Lastly, add in the turkey sausage and let it all simmer for about 10 minutes until serving.
- I served it up over Trader Joe’s Frozen Brown Rice in a big bowl for dinner that night and then again for lunch a few days later and it was still delish. I stored it in the fridge in a sealed dish (though I would keep the rice separate).