Serves 2 – recipe found at chefinyou.com
2-3 garlic, minced
2-3 large potatoes,chopped
1 cup tempeh, cubed (optional) Note: Non-Vegetarians can replace tempeh with chouriço
1 bunch Collards (about 1/2 pound) Note: you can also use kale or turnip greens instead of collards.
4-5 cups of Vegetable broth or water
salt and pepper to taste.
Heat 1/2 tbsp of oil in a large saucepan. Saute the cubed tempeh until lightly fried about 2-3 min. Set the lightly fried tempeh aside.
In the same pan, add the onions and garlic along with salt. No oil is needed. The salt will help to sweat the onions out in 1-2 min. Add the potatoes and stir for another 1-2 minutes.
Add the vegetable broth (or water) along with pepper, close the lid and cook for 5-8 minutes or until the potatoes are cooked and mushy.
At this point you can either blend the potatoes in a processor or if you want it chunky, simply mash the mixture lightly with a masher. You can also blend it using hand blender. Whatever works for you.
Chop the collards into very fine julienne. You can add as much as you like – more the better. Its a collard soup after all.
Add the collards directly to the soup and let it simmer for 2-3 minutes or until the greens have wilted.
Serve warm topped with tempeh. Enjoy with home made crusty whole wheat bread.