Garlic Collard Greens Soup
1 pound of mildly spicy Italian sausage, cut in slices
1 small yellow onion, chopped
2 garlic cloves, pressed
1 can of reduced-sodium chicken broth - (14 1/2 oz) ; plus 1 can of water
2 packages of frozen collard greens or kale - (10 oz ea), thawed
Hot pepper sauce, (optional) |
Instructions: In a large saucepan over medium heat, cook sausage slices until browned. Add onions; cook until softened, about 5 minutes. Add garlic and cook 1 minute more. Stir in chicken broth and water. Bring to a boil over high heat. Reduce heat to medium and stir in collards. Cook 10 minutes, stirring occasionally. Spoon into bowls; add hot pepper sauce to taste; if desired. |
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