Shelby’s Cookbook

Collard Greens and Potato Soup With Chile Oil

Name: Collard Greens and Potato Soup With Chile Oil
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Soup
Ingredients: ½ cups plus 2 tablespoons grapeseed or another neutral oil, divided; 2 ½ teaspoons red pepper flakes; 2 ½ teaspoons sweet or smoked paprika, divided; 2 garlic cloves, chopped; 1 teaspoon dried oregano; 2 small sprigs fresh rosemary, divided; ¾ teaspoons freshly ground black pepper, divided, plus more to taste; 12 ounces red or Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks; 1 medium carrot, scrubbed, trimmed and cut into 1/2-inch pieces; 1 teaspoon fine sea salt or table salt, plus more to taste; 1 pound collard greens, stemmed and torn into 1-inch pieces; 6 cups low-sodium vegetable broth; 1 tablespoon red wine vinegar or sherry vinegar

Soup

4 servings

porzioni

30 minutes

tempo di preparazione

55 minutes

tempo totale

Inizia a Cucinare

Ingredienti

½ cups plus 2 tablespoons grapeseed or another neutral oil, divided

2 ½ teaspoons red pepper flakes

2 ½ teaspoons sweet or smoked paprika, divided

2 garlic cloves, chopped

1 teaspoon dried oregano

2 small sprigs fresh rosemary, divided

¾ teaspoons freshly ground black pepper, divided, plus more to taste

12 ounces red or Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks

1 medium carrot, scrubbed, trimmed and cut into 1/2-inch pieces

1 teaspoon fine sea salt or table salt, plus more to taste

1 pound collard greens, stemmed and torn into 1-inch pieces

6 cups low-sodium vegetable broth

1 tablespoon red wine vinegar or sherry vinegar

Istruzioni

In a small saucepan over medium-low heat, combine 1/2 cup of oil, the red pepper flakes, 1 1/2 teaspoons of paprika, the garlic, oregano, 1 rosemary sprig and 1/4 teaspoon of black pepper. Cook, stirring occasionally, until the oil is aromatic and bright red, 5 to 7 minutes. Remove from the heat and let it steep while you make the soup.

In a large pot over medium-high heat, heat the remaining 2 tablespoons of oil until shimmering. Add the potatoes, carrot, the remaining rosemary sprig, the remaining 1 teaspoon of paprika, the salt and the remaining 1/2 teaspoon of black pepper. Cook, stirring occasionally, until the potatoes are lightly browned, 3 to 5 minutes. Add the collards and cook, stirring occasionally, until slightly wilted, about 3 minutes.

Pour in the broth, increase the heat to medium-high and bring to a boil. Cover, reduce the heat to low and cook, stirring occasionally, until the collards are completely tender and the potatoes break apart when pressed, about 30 minutes.

Remove the pot from the heat and discard the rosemary. Stir in the vinegar, then taste and season with additional salt and/or black pepper, if desired.

Pour the infused oil through a fine-mesh strainer set over a small bowl, pressing on the solids to extract as much oil as possible.

Ladle the soup into bowls, drizzle with the oil and serve hot.

Nutrizione

Dimensione della Porzione

Per serving (2 cups soup

Calorie

434

Grassi Totali

35 g

Grassi Saturi

3 g

Grassi Insaturi

Grassi Trans

Colesterolo

Sodio

839 mg

Carboidrati Totali

28 g

Fibra Alimentare

8 g

Zuccheri Totali

2 g

Proteine

5 g