Lisa Rochon’s Southern Soup
Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Lisa demonstrated this recipe at the Peachtree Road Farmers Market.
Clean, de-stem, and cut collard greens into wide strips. In a large, heavy pot, add sorghum and vinegar and bring to a low boil. Add fatback (or bacon) and onion and cook, stirring, for 2 to 3 minutes. Add greens, chicken stock, and cayenne pepper. Season to taste with salt and pepper. Toss thoroughly and…
Read more
This recipe is adapted from one by the New York Times’ Melissa Clark and published in Bon Appetit in January 2011.
This one comes from Woman’s Day. A nice dish for a dinner party. Pretty presentation.
Another recipe from Southern Living. These days you can find really great smoked salts at stores like Strippaggio in Emory Point or Cook’s Warehouse. Use those instead of that hickory smoked salt they sell at the grocery store. They’re naturally smoked instead of artificially flavored and really yummy.
The days are still warm but cool nights have me craving soup. This recipe is adapted from one in Fine Cooking magazine.
We ran this recipe in the AJC as part of a story on healthy eating. Love this dish – this is my idea of breakfast comfort food. Except that I wouldn’t eat it at breakfast. Makes a great brunch or dinner.
A great make-ahead dish from the pages of Southern Living. Use your collards, or your kale, or your beet greens, or a combination of all three. Make up a big batch of greens and then reserve some for this dish.
This recipe would work with arugula and mustard greens. They’re tender enough that everything could be cooked quickly. I can’t remember the recipe’s original source.
— Adapted from a recipe in “Farming, Friends, & Fried Bologna Sandwiches” by Renea Winchester (Mercer University Press, $21).