Extended Life for: Collard Greens and KaleI have a deep love for the Food Network's Racheal Ray. Just last year, I spent 2 days sick at home watching a DVD set of 30 minute meals. I also have a deep love for soups. So when Racheal Ray makes soup, I listen and watch, anticipating the day I will be inspired to create a similar soup. Beans and Greens have been on my list of soups to make- so when the supplies made them selves available - I was all to eager to start a pot of this hearty dish.
6 cups fresh greens: Collard, Kale, Escarole, etc.
3 cans Great White Northern Beans
1 Onion, chopped
2 gloves Garlic, minced
6 cups Green Tea
3 Tbsp. Chicken Granules
Olive Oil for sauteing
Salt and Pepper to taste
Dash of Nutmet
Zest of 1 Lemon
Wash and chop the greens. Heat oil in pan, saute onion and garlic. Once tender, add greens a handful at a time until wilted, season with nutmeg. Add beans, tea and chicken granules, heat through. Finally add salt and pepper to taste as well as lemon zest. Enjoy with family and friends and a hunk of crusty bread!