Collard Green Soup Recipes

Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup.

A nice hearty soup, the flavors of the tahini and peanut butter bring out the sweetness of the collards while the lemon, red pepper and ginger give it some zing. Optionally the chicken can be left out to make it vegetarian. The recipe is very versatile, feel free to play with it.

This is a recipe from the March/April 2009 issue. It has been modified because I replaced the red potatoes with some squash I had on hand. I roasted the squash first and then added it to the soup. This was the first time I cooked collard greens myself and was pleasantly surprised how great this soup is...and it's so simple!

My version of Caldo Gallego. I usually use olive oil and no bacon. This New Years I originally made the collard greens Southern Style then next day added the other ingredients to the leftovers to make the soup.

A hearty and nutritious soup.

From e-mealz

A complete dish, this is adelicious spicy alternative to the usual boiled collard greens. I found it on tastebook.com, proposed by Jeremy who himself obtained it from Peter Berley’s Fresh Food Fast. I have adapted it to my liking.

Adapted from the recipe by Carla Hall "The Chew". Light easy great for a cold night.