|by Iris Macfarlane|
Apart from water, tea is more widely consumed than any other food or drink. Tens of billions of cups are drunk every day.
Tip: Try green soup for more results.
1 - 10 of 10 for collard green soup
Put beans in ... and add to beans. Cook collard greens and mix in soup. Add saffron and another 10 minutes. Serve with vinegar and olive oil if desired.
Soak beans overnight. ... Add potatoes and collard greens. Saute onion, ... bitterness from greens.) Cover the pot and simmer until potatoes and greens are done.
Put broth and frozen chopped kale into a heavy 4-quart pot over high heat. Slice sausage in 1/4 inch thick rounds. Add to pot. When mixture boils, ...
Heat oil in ... barely tender. Add ham and greens. Cover and simmer 10 minutes longer until vegetables are tender, stirring several times. Makes 8 servings.
Wash the greens thoroughly and cut ... (1/2 cup) to soup mix and add ... can be put on cooked rice or as a side dish of vegetable to go with food items.
Steam until tender and add 46 ounce can of tomato juice. This keeps for several days and gets better each day. I really don't measure "veggies", just ...
Put shank, onion ... on simmer. Clean greens, cut into ... greens and chouricio. (If using canned beans, add last, undrained). Cook until potatoes are tender.
In a large ... vegetables except the collard greens. Cook until ... greens are wilted by the heat, add the miso creamed in a bit of the soup. Season to taste.
Rinse beans. Cover ... Add potatoes and collards or mustard green. Simmer 20 ... Remove ham bone. Cut off meat and return meat to soup. Serve in soup bowls.
Season stockfish with salt and boil until tender. Soak smoked fish in hot water and clean. Add this to the stockfish. Also, add meat, onions, pepper, ...
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