Wednesday, June 5, 2013
There are a few southern classics I have generally steered clear of. Even when I ate meat (decades ago) I never like meat with skins or bones. As such, fried chicken wasn't my thing. And, for some reason collard greens. I can't really tell you why, but they were just never something I liked growing up. That has all changed. Thanks to my CSA I am constantly challenged to find new ways to cook interesting things. And when a bunch of collards showed up in a recent bag, I decided to make this southern soup.
Adapted from The Southern Foodie: 100 Places to Eat in the South Before You Die
You will need:
1 tblsp of olive oil
2 large garlic cloves, chopped
2 spring onions, diced
3 cups of collard greens, stems removed
1 can of diced tomato
1 can of purple hull peas
2 can fulls of water
salt and pepper, to taste
Heat the oil in a large pot. Add in the garlic and onions. Saute until onions are soft. Add in the greens. Tear them into bite sized pieces as you place them in the pot. Wilt them and then add in the tomatoes, peas, and water. Stir and add in salt and pepper. Simmer for at least thirty minutes. Serve warm.
I slurped up every bit of this soup. It is tilt the bowl up and drink the last drop good. It has what every good southern dish has - whether it was my great grandmother's creamed corn or my great aunt's pecan pie - fresh ingredients, served simply. I know it is hot out there, but you have to turn down your A/C and give it a try.