This recipe was shared with me by a fellow cancer survivor, Angela Ellison Schlosser, who I met at a Wind River Cancer Wellness retreat in the fall of 2012. It was published in Cook for Your Life. Collards and greens are high on lists of foods that are anti-cancer agents (just one of the benefits of greens). This version is very close to what Angela posted. It has great color, tastes wonderful, and was perfect on a drizzly January day.
1 large onion, diced
3 large carrots, diced
5-6 medium Yukon Gold/yellow variety potatoes
3 cloves of garlic, minced
sprig of fresh rosemary (leaves pulled from sprig)
2 small bunches of washed collards or kale torn from stem into small pieces (the recipe isn’t specific about how much that entails. I saw bags of chopped kale in the fresh vegetable section. If you opt for those, I suggested two bags)
2 cans of Northern Beans (15 oz size)
8 cups chicken or vegetable stock (Add more stock if you like a thinner soup.)
Heat olive oil in a dutch oven, add rosemary, stir briefly to coat
Add onions, potatoes, and carrots, stir well, reduce heat to med-low, and cover for about 15 minutes. Check and stir so nothing sticks to the pot. Potatoes should be softened as well as carrots.
Increase heat to just past medium
Add garlic and stir for about a minute, or until the aroma of the soup changes
Add greens, and stir until they begin to wilt or soften
Add stock and beans (no need to drain the beans), a good dash of salt and some pepper
Let the soup come to a boil, then reduce heat and cover. Let simmer for about 20 minutes, stirring occasionally.
Adjust seasonings.
I have no idea how many servings this will make, but will estimate 6-8 large servings.