Monday, June 6, 2011

Coconut Soup with Sweet Potatoes and Collard Greens

Last week my sister in law got her second box of produce. In it was a bunch of collard greens that she went to great lengths to get rid of. I ended up taking those greens and then had to figure out what to do with them.

There are two typical ways to make collard greens. 1. Braise them with hamhocks for hours until they are cooked down and flavorful, 2. saute them with bacon and onions. While the latter sounded like my kind of thing, I was really hoping to find something different to do with them. Eventually, I came across a recipe for soup with the greens. I thought it sounded interesting--something like a thai curry soup.

I got all the ingredients with grand plans to make it Wednesday night and then I hit a roadblock of laziness and put them aside. Finally I got to it on Saturday. This soup is ridiculously quick to make (as long as you don't have to run to the store to replace a moldy onion). After some light chopping the soup comes together in 40 minutes. One could have this as a quick weeknight meal.

My husband likely wouldn't eat this soup--although he said it smelled good and I almost got him to try some...I had my taste of the soup with dinner and poured it over rice. I don't think it needs the rice though as it wasn't nearly as spicy as I expected. I put in the lime juice and the cilantro and I think that was a nice edition.

You can find the recipe over on Dandy Sugar, Here.


Jenny said...

Sounds interesting. Was it tasty? Would you make again?

I am grateful that you took the collard greens off my hands!

Carrie said...

I didn't really like it actually. It was fine the first night but not very good at all the next. You could make it without the greens. The thing is the potatoes got all mushy after the first day