Читать книгу Everyday Healthy Cookbook - Dana Jacobi - Страница 42

Starters & Soups41

4 SERVINGS

8 oz (250 g) fresh collard greens,

stemmed

2 Tbsp avocado oil or coconut oil¾ cup (105 g) chopped red onion ½ cup (60 g) sliced celery

½ cup (75 g) chopped green

bell pepper

½ cup (45 g) sliced green onions, green and white parts

1 cup (245 g) canned diced tomatoes with jalapeño pepper2-oz (60-g) piece smoked turkey wing or thigh

3 cups (700 ml) low-sodium

vegetable broth

1 Tbsp dried thyme

1 bay leaf

1 can (15 oz/425 g) black-eyed peas, drained and rinsed

1 cup (145 g) fresh or frozen

yellow corn kernels

1 Tbsp apple cider vinegar

Sea salt and freshly ground black pepper

GF

DF

SF

Collard greens and black-eyed peas, plus the classic Creole trinity of celery, bell pepper, and green onion give this chunky soup Southern flavor. Vegetarians can use Spanish smoked paprika in place of the smoked turkey.Partially cooking the collards before adding them to the chowder reduces overall cooking time.

In a small Dutch oven or large saucepan, bring 1 cup (250 ml) water to a boil over high heat. Add the collard greens and cook over medium-high heat until they are chewy, 7 minutes. Drain the greens in a colander and set aside until they are cool enough to handle. Chop the greens. Dry the pot.

Meanwhile, in the same pot over medium-high heat, heat the oil until it shimmers. Add the onion, celery, bell pepper, and green onions and cook, stirring occasionally, until the onions have softened, 5 minutes.

Return the chopped collards to the pot. Add the tomatoes, smoked turkey, broth, thyme, and bay leaf. Bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the greens are tender, 20 minutes.

Add the black-eyes peas and corn and simmer, covered, until they are heated through. Remove the bay leaf and turkey and discard. Mix in the vinegar and season the chowder with salt and pepper to taste. Divide the chowder among wide, shallow soup bowls. Serve right away.

Black-Eyed Pea Chowder

with Corn & Collard Greens