Collard Green Soup

 

3 oz. Salt Pork - 600 Calories

1 Bunch of Collards - FREE

1 Tablespoon Salt - FREE

1 Tablespoon Sugar - 50 Calories

2 1/2 Slices Bacon - 250 Calories

1 Large Onion - FREE

1 16 oz. Can Great Northern Beans  - 200 Calories

1 16 oz.  Can White Kidney Beans - 200 Calories

 

1.  Start with cooking the collards a day ahead to let them waller in collard "pot likker" a while.  In a large soup pot, place sliced salt pork in the bottom and fry gently on medium low, turning frequently.

2. While the salt pork is doing its thing, fill up your sinks with fresh, cool water.  Take your collards and strip them by making a small fist and ripping off the leaves starting at the stem side.  RIP! RIP! RIP! is what I do like my grandma taught me, but if you want to be more refined and fancy, you can gently pull the leaves from the stems.  Wash your "mess" of collards thoroughly in the water you prepared.  I don’t even like a hint of sand, so I wash them four (YES, four) times.

3. Add 1/2 gallon of water, salt and sugar to your soup pot.  Throw in your collards.  Cook on medium high for 20-30 minutes until the collards are semi-soft.

4. Let the pot cool and place in the refrigerator.

5. The next morning, place your collard soup pot on the stove on medium-low heat.

6. In a medium frying pan, place bacon and onions and fry on medium until bacon is almost crisp.  Add to soup pot.

7. Add beans and garlic, bring to a boil.

8. Turn heat to medium and cook for 30 minutes.  Enjoy!

 

Makes Sixteen 100 Calorie Servings

 

 

To find out how to get a free copy of The 100 Calorie Cookbook click  HERE.