Collard Greens and Root Vegetable Chowder
AuthorlisaSource: http://wholehealthdesigns.com/2011/09/flavorful-fall-chowder/
Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.
Rip off the collard leaves from the stems.
Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.
Chop the ribbons into 3 inch lengths. Set aside.
Heat 2 tbsp. of olive oil in Dutch oven over medium heat
Add onions with salt. Cover and cook to 5 minutes.
Add ginger and 4 cups of water and bring to a boil.
Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.
Heat 1 tbsp. oil in large skillet over medium heat.
Add potatoes, season with salt.
Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.
Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.
Add the remaining 1 tbsp. of oil to the same skillet.
Add rutabaga and cook for 6 minutes or until well-browned on at least 2 sides. Stir occasionally. Transfer to bowl with potatoes and carrots.
Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.
Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.
Ingredients
Directions
Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.
Rip off the collard leaves from the stems.
Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.
Chop the ribbons into 3 inch lengths. Set aside.
Heat 2 tbsp. of olive oil in Dutch oven over medium heat
Add onions with salt. Cover and cook to 5 minutes.
Add ginger and 4 cups of water and bring to a boil.
Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.
Heat 1 tbsp. oil in large skillet over medium heat.
Add potatoes, season with salt.
Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.
Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.
Add the remaining 1 tbsp. of oil to the same skillet.
Add rutabaga and cook for 6 minutes or until well-browned on at least 2 sides. Stir occasionally. Transfer to bowl with potatoes and carrots.
Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.
Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.
