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Collard Greens & Sausage Soup
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This hearty main-course soup is based on the traditional Portuguese soup caldo verde.
1 pound mildly spicy Italian sausage, cut in slices
1 small yellow onion, chopped
2 cloves garlic, pushed through a press
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 can water
2 packages (10 ounces each) frozen collard greens or kale, thawed
Hot pepper sauce (optional)
In a large saucepan over medium heat, cook sausage slices until browned. Add onions; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
Stir in chicken broth and water. Bring to a boil over high heat. Reduce heat to medium and stir in collards. Cook 10 minutes, stirring occasionally. Spoon into bowls; add hot pepper sauce to taste; if desired.
Servings: 4
Prep time: 10 minutes
Bake/Cook time: 20 minutes
Carbohydrates: 14 grams
Net Carbs: 10 grams
Fiber: 4 grams
Protein: 28 grams
Fat: 30.5 grams
Calories: 439
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