Collard Greens and Root Vegetable Chowder

Authorlisa

Source: http://wholehealthdesigns.com/2011/09/flavorful-fall-chowder/

Yields1 Serving
Prep 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
1

Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.

2

Rip off the collard leaves from the stems.

3

Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.

4

Chop the ribbons into 3 inch lengths. Set aside.

5

Heat 2 tbsp. of olive oil in Dutch oven over medium heat

6

Add onions with salt. Cover and cook to 5 minutes.

7

Add ginger and 4 cups of water and bring to a boil.

8

Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.

9

Heat 1 tbsp. oil in large skillet over medium heat.

10

Add potatoes, season with salt.

11

Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.

12

Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.

13

Add the remaining 1 tbsp. of oil to the same skillet.

14

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.

15

Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.

16

Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.

Category

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

1

Combine the orange juice, maple syrup, and balsamic vinegar in a bowl. Set aside.

2

Rip off the collard leaves from the stems.

3

Stack 5 leaves at a time, toll up length-wise, and cut into ¼ inch wide ribbons.

4

Chop the ribbons into 3 inch lengths. Set aside.

5

Heat 2 tbsp. of olive oil in Dutch oven over medium heat

6

Add onions with salt. Cover and cook to 5 minutes.

7

Add ginger and 4 cups of water and bring to a boil.

8

Reduce heat to medium low, partially cover and cook for 10 more minutes. Remove from heat.

9

Heat 1 tbsp. oil in large skillet over medium heat.

10

Add potatoes, season with salt.

11

Cook 6 minutes until potatoes are brown on both sides. Transfer to bowl.

12

Add 1 tbsp. oil to the same skillet and add carrots. Cook for 6 minutes. Transfer to bowl with potatoes.

13

Add the remaining 1 tbsp. of oil to the same skillet.

14

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.

15

Add vegetable to onion broth and bring to a boil. Reduce heat to medium low and simmer 8 minutes or until veggies are tender.

16

Add collard greens and cook for 5 more minutes. Stir in the orange juice mixture.

Collard Greens and Root Vegetable Chowder

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