Collard Greens and Root Vegetable Chowder
Source: http://wholehealthdesigns.com/2011/09/flavorful-fall-chowder/
Yields1 ServingPrep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
2 tbsp Orange Juice (100%)
0.50 tbsp Pure Maple Syrup
1 tbsp Balsamic Vinegar
5 tbsp Olive Oil
2 Diced Onions (yellow)
1 tbsp Minced Ginger
0.25 tsp Sea Salt
1 Medium Yukon Gold potato, peeled and diced
1.50 Carrots, peeled and diced
0.50 Medium Rutabaga, peeled and diced
1Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.
2Rip off the collard leaves from the stems.
3Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.
4Chop the ribbons into 3 inch lengths. Set aside.
5Heat 2 tbsp. of olive oil in Dutch oven over medium heat
6Add onions with salt. Cover and cook to 5 minutes.
7Add ginger and 4 cups of water and bring to a boil.
8Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.
9Heat 1 tbsp. oil in large skillet over medium heat.
10Add potatoes, season with salt.
11Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.
12Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.
13Add the remaining 1 tbsp. of oil to the same skillet.
14Add rutabaga and cook for 6 minutes or until well-browned on at least 2 sides. Stir occasionally. Transfer to bowl with potatoes and carrots.
15Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.
16Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.
Ingredients
2 tbsp Orange Juice (100%)
0.50 tbsp Pure Maple Syrup
1 tbsp Balsamic Vinegar
5 tbsp Olive Oil
2 Diced Onions (yellow)
1 tbsp Minced Ginger
0.25 tsp Sea Salt
1 Medium Yukon Gold potato, peeled and diced
1.50 Carrots, peeled and diced
0.50 Medium Rutabaga, peeled and diced
Directions
1Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.
2Rip off the collard leaves from the stems.
3Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.
4Chop the ribbons into 3 inch lengths. Set aside.
5Heat 2 tbsp. of olive oil in Dutch oven over medium heat
6Add onions with salt. Cover and cook to 5 minutes.
7Add ginger and 4 cups of water and bring to a boil.
8Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.
9Heat 1 tbsp. oil in large skillet over medium heat.
10Add potatoes, season with salt.
11Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.
12Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.
13Add the remaining 1 tbsp. of oil to the same skillet.
14Add rutabaga and cook for 6 minutes or until well-browned on at least 2 sides. Stir occasionally. Transfer to bowl with potatoes and carrots.
15Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.
16Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.
Collard Greens and Root Vegetable Chowder
Authorlisa
