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| January 31, 2013
In Cooking for One or Two
Featured Recipe: Greens, Sweet Potato and Chicken Soup with Almonds
Dark leafy greens, namely Collards, Kale and Mustard Greens are powerhouses of vitamins, fiber and other plant based health benefits. But the taste and texture of these strong greens is a bit much for most people.
Having grown up in the south, collards were a staple at our table and I love the chewy, bittersweet taste that comes along with it. Others may have grown up with kale or mustard greens as a childhood staple and have a similar love for them.
But one way for even the non-green lovers to enjoy the obvious health benefits is to mix them in with other savory flavors. The wellness payoff is still there with today’s recipe for Collards, Sweet Potato and Chicken Soup with Almonds; but the strong flavor of the greens is matched by the other low fat ingredients marrying them together in culinary bliss.
I prefer collards in this soup, but mustard greens and kale will work just as well. If using fresh greens of any kind, the cooking time will increase by almost 20 to 30 minutes, so if possible to keep the prep time down, use frozen chopped greens.
January 31, 2013
Yummy combination of vegetables and chicken with almonds.Read full recipe.
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What you're saying..
Just wanted to say thanks for the great recipe for the leek and potato soup that was published in the San Diego Tribune.
I just made it, tastes great, REAL easy. My wife tried it (she hates cold soup), she likes it, win-win all around!
Keep those great recipes coming!!
San Diego, CA
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