We were sweating in tank tops and shorts as we carved our jack-o-lanterns last weekend. Lame.
Thankfully, when November came, so did the chilly weather. And with chilly weather comes warming soups. This one is simple, super nourishing and, of course, delicious.
My thing lately has been setting a good soup going, and then puttering around listening to classical music or jazz while putting away dishes.
I was listening to talk radio for a while, but that can start to wear on you. I’ve switched to music lately.
With classical or jazz in particular there’s no excess garbage. I’m not subject to the words and ideas of the songwriters, just their emotions. I’m free to think what I want while soaking in rich sentiment and skill of the musical arrangement itself.
This is a great recipe for that kind of puttering and wondering. Collard greens are really the hinge of this soup. The denser texture of the leaves make for noodles when you cut them into little strips, and they also give the soup a really grounded feel.
Greens are obviously one of the best things you can do for yourself. Collards boast impressive heath attributes like bone health, cancer deterrent, better looking skin and hair, diabetes prevention and regulation just to scratch the surface.
They’re also a great source of Folate and vitamin B, which support a healthy nervous system and prenatal development.
There are really just a few steps involved.
- Set onions to sautée in oil until soft and translucent.
- Slice collard greens around the stems, then into little strips. Rinse.
- Putter. Put some dishes away. Make some tea.
- Add organic chicken broth, or home made bone broth, leftover chicken from a roasted chicken and spices.
- Putter. Wipe counter tops. Sip tea. Wonder if you’ll ever be able to get the stuck kitchen window open. Try. Give up again. Sip more tea.
- Add strips of collard greens and let boil until softened.
- Get a big ol’ bowl. Take a seat and enjoy the brothy, healing bowl of anti-carcinogens and good ol’ fashioned chicken soup comfort.
- 1 Medium yellow or sweet onion, sliced
- 1 Tbs olive or coconut oil
- 1 Bunch collard greens, stems removes and sliced into 4 inch by 1 inch strips
- 2 cups pre-cooked chicken meat leftover from roasted chicken
- 4 cups organic chicken broth or home made bone broth
- ½ tsp dried or 1 tsp fresh thyme
- ½ tsp dried or 1 tsp fresh sage
- ⅛ tsp cayenne if you want a little kick to it
- Heat oil in a large pot over medium heat while you slice the onion.
- Add onion to the pot and sautée until slightly translucent and browned, about 10 minutes
- In the meantime, make two long cuts down the sides of the collards, removing the stem. Discard stems.
- Take one half of the leaf and put it on top of the other half. Just slice across the leaf to make little 4 inch long, 1 inch wide strips.
- Once the onion is softened, add the chicken broth, chicken meat, spices and let it heat through for about 5 minutes.
- Add the collards and cook with the lid on to let them soften, but keep an eye to make sure they stay bright green for serving. This should take around 7 minutes.