Collard Greens Vichyssoise
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 Tbsp Unsalted Butter3 Leeks (white part only), sliced4 Cups Chicken Broth/Stock/bouillion4 Lg White Potatoes, Peeled & Cubed3 Cups (or One Bunch) Collard Greens (Leaves only), Chopped1 Cup 2% Milk1 tsp Salt1 tsp Black Pepper
In heavy saucepan, melt butter over low heat; cook leeks, covered and stir occasionally for about 10 minutes. Add Chicken Stock & Potatoes; increase heat to med-high, cover & bring to boil. Add Salt & Pepper. Reduce heat to medium and simmer for 20 mins. Toss in Collards and let rest for 5 mins.
If you have a Braun handheld blender you can use it to puree OR transfer to a blender or food processor until smooth. Stir in Milk. Serve warm or chilled after 4 hrs. (the French way!) Season with extra pepper per bowl as you serve.
MAKES SIX 1-1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCING_CHILD.
If you have a Braun handheld blender you can use it to puree OR transfer to a blender or food processor until smooth. Stir in Milk. Serve warm or chilled after 4 hrs. (the French way!) Season with extra pepper per bowl as you serve.
MAKES SIX 1-1/2 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCING_CHILD.
Nutritional Info Amount Per Serving
- Calories: 317.8
- Total Fat: 5.1 g
- Cholesterol: 13.2 mg
- Sodium: 660.7 mg
- Total Carbs: 58.1 g
- Dietary Fiber: 7.0 g
- Protein: 11.5 g
Member Reviews