|The Little Book of Irish Family Cooking|
|by Ruth Isabel Ross|
A compilation of recipes from the Irish tradition offers a wide range of Irish breakfasts, soups, fish dishes, main course meats, potatoes, side d...
1 - 10 of 11 for collard soup
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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 shank, onion in 3 quarts of water. Cook on simmer. Clean greens, cut into 1 inch pieces. When shank is done, almost, add potatoes, greens and ...
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.
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 ...
Heat oil in a 5 to 6 quart pot over medium heat. Add onions and cook 3 minutes, stirring often. Add carrots, potatoes, tomatoes, beans, water, basil, ...
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, ...
Wash the greens ... (1/2 cup) to soup mix and add ... prepared green mixture can be put on cooked rice or as a side dish of vegetable to go with food items.
Take 2 heads of collards, cut the ... sugar (2 tablespoons), salt and pepper to taste. Drop 2 whole washed pecans (in shell) in pot to cut down on the smell.
Rinse beans. Cover ... Add potatoes and collards or mustard green. ... longer. Remove ham bone. Cut off meat and return meat to soup. Serve in soup bowls.
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