Best Michael Symons White Bean And Collard Greens Soup Recipes

Collard Greens & White Bean Soup image

Provided by Cook for Your Life Staff

Categories Soups

Number Of Ingredients 1

1 large bunch young collard greens or 2 small ones, leaves stripped from the hard stems and washed 1 to 2 tablespoons olive oil 1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped 1 medium onion, finely diced 1 large carrot, cut into a small dice 1 medium Yukon Gold potato or other waxy potato, cut into a small dice 1 clove garlic, chopped 2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water 2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water 1 tablespoon chopped flat-leaf parsley

Steps:

Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.

Nutrition Facts : Calories 1038

Collard Greens With White Beans and Sausage image

Provided by Laka

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

400 g small dried white beans, such as French navy beans or 400 g cannellini beans, soaked overnight
2 medium onions, 1 cut in half, 1 thinly sliced
1 small carrot
1 thyme, sprig
1 rosemary sprig
1 bay leaf
1500 ml water
1 vegetable stock cube
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, thinly sliced
300 g collard greens, stems cut, leaves coarsely torn into small pieces
300 g quality smoked sausage, cut into smaller pieces
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper

Steps:

Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
Add the collards and cook, tossing, until slightly wilted.
Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9

Sherla's Southern Greens image

Provided by Michael Symon : Food Network

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 pound collard greens, stems and center-ribs removed
1 pound dinosaur kale, stems and center-ribs removed
Olive oil, to coat pan
2 pounds smoked turkey wings
2 cups diced red onions
4 cloves garlic, thinly sliced
Kosher salt
1 jalapeno, sliced into rings
3 ounces (5 1/2 tablespoons) red wine vinegar
1 teaspoon granulated sugar

Steps:

Hot sauce, such as Aardvark or your favorite
Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve.