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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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This soup is easy, healthy, full of flavor and great for a cold day. It's perfect with fresh crusty bread. &mdash:Jonathan Pace, San Francisco, California Ingredients:
1 pound ground beef |
2 teaspoons dried basil |
2 teaspoons dried oregano |
1/2 teaspoon salt |
1 large onion, finely chopped |
2 teaspoons canola oil |
8 cups chopped collard greens |
8 cups chopped fresh kale |
2 cartons (32 ounces each) vegetable stock |
1 tablespoon white wine vinegar |
1/2 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1 package (8.8 ounces) pearl (israeli) couscous |
Directions:
1. In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
2. In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
3. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer for 10-15 minutes or until couscous is tender, stirring once. Yield: 10 servings (2-1/2 quarts).
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