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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Diane Brown Savahge of Los Angeles, California, writes: I'm a part-time restaurant manager and food writer, and occasionally I teach cooking classes. One piece of advice I always share with my students is to keep the ingredients list short you don't need to empty out your refrigerator to make a great meal. You just need a few quality ingredients with bold flavors. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 cloves garlic, minced |
1 bunch collard greens, center stems cut away, leaves thinly sliced |
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds |
5 3/4 cups low-salt chicken broth |
1 3/4 pounds russet potatoes, peeled, diced |
1/2 teaspoon dried crushed red pepper |
Directions:
1. Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.
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