I've made this soup several times since I first posted about it, so I thought I'd post the recipe. It's easy, quick for a hearty soup, and healthy (especially if, like me, you think a little bit of pork fat will probably be found someday to have secret health benefits).
Today a friend brought me three bunches of collards from her father's winter garden. The first bunch I cooked quite plainly in olive oil and seasoned with salt, dried red pepper, and vinegar, but perhaps another bunch will make its way into this soup.
In a Dutch oven, cook 4 strips of meaty bacon cut into smaller squares with scissors. Remove and drain on paper towels. Pour off all but 1 tablespoon of bacon fat.
Add 1 tablespoon olive oil. Saute 1 or 2 chopped onions until translucent.
Add 1/2 cup white wine or 1/4 cup vermouth, scraping up any browned onion and bacon bits.
Add and bring to simmer:
-2 potatoes, cubed
-1 large can cannellini beans, with goo
-a few big sprigs fresh thyme
-2 bay leaves
-chicken stock to cover (stock from a smoked turkey is also perfect)
-salt and pepper
When soup is simmering, add bit by bit, stirring as it cooks down:
-1 medium bunch kale, collards, or other greens, sliced
Simmer for 30 to 45 minutes, until soup is thick and whitened. Stir in 1 teaspoon lemon zest. Add bacon back in and serve.
1 comment:
I made a kale and potato soup a while back, and was disappointed with the texture--the potatoes became a grainy mush with beautiful green kale leaves suspended in it. I much preferred Andy's version made with lentils instead of potatoes. I've asked him for the recipe.
Post a Comment