That's right ... go buy a big bunch of greens at the market ... be it collard, dandelion or mustard. This soup is quick and very easy ...
makes four dinner size servings.I'm adapting this from a recipe I saw on the cooking channel. Since this is the beginning to a new year, why not treat yourself to something tasty that is also very good for you. I just made it for lunch and have made it many times in the past. Of course, my kids don't like rustic greens, but they really should eat them.
Ingredients:
1 bunch of greens, washed and loosely chopped - 4 to 6 cups
2 slices bacon, fat trimmed and cut up, or two slices prosciutto
2 teaspoons olive oil
3 large cloves garlic, peeled and chopped (use the real stuff ... not the stuff in a bottle or jar)
2 stalks celery, rustic chopped
2 pieces of lemon peel (no white)
1/2 teaspoon Italian seasoning ... I just used thyme ... rosemary would be good too
1 teaspoon salt
pepper to taste
1 quart carton of good quality chicken broth
1 16 ounce can of great northern beans (white), rinsed and drained well
Parmesan cheese, grated or shaved
Directions:
In a large dutch oven or deep sided pan, add the olive oil and saute the trimmed bacon (about 5 minutes til nearly crisp. Toss in the celery and garlic ... and then the greens. Continue to saute for a few minutes then add the broth, beans, lemon peel, herbs, salt and pepper. (Remove lemon peel before serving.) Depending on what type of greens you used, cook for just a few minutes (5-10) ... but don't over do it. Serve steaming hot topped with some fresh shavings of Parmesan cheese and a toasty wedge of rustic garlic bread.
Rustic Garlic Bread (low-fat)
4 slices of a good whole grain or sprouted bread
2 teaspoons butter
1 large clove of garlic, peeled
Toast the bread in a toaster making sure it's fairly well toasted. As soon as the toast pops up, rub the clove of garlic over the top of each piece (the heat & crispiness from the toast will "melt" the garlic); spread each piece with 1/2 teaspoon of butter. Great to dunk in soup.
