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Photo:Brie Goldman
Brie Goldman
Active Time:35 minsTotal Time:1 hrServings:6Jump to Nutrition Facts
Active Time:35 minsTotal Time:1 hrServings:6
Active Time:35 mins
Active Time:
35 mins
Total Time:1 hr
Total Time:
1 hr
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil8ounceshot Italian pork sausage, casings removed1mediumleek, sliced (white and light green parts only)1cupchopped celery, leaves reserved for garnish1cupchopped carrots4clovesgarlic, chopped2teaspoonschopped fresh thyme½teaspoonground pepper¼teaspoonsalt3tablespoonstomato paste4cupslower-sodium vegetable broth4cupsloosely packed chopped stemmed collard greens1 ½cupscooked lentilsor1 (14-ounce) can, rinsed1(14 ounce) canno-salt-added diced tomatoes1tablespoonaged sherry vinegar6tablespoonsParmesan cheese, grated
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
8ounceshot Italian pork sausage, casings removed
1mediumleek, sliced (white and light green parts only)
1cupchopped celery, leaves reserved for garnish
1cupchopped carrots
4clovesgarlic, chopped
2teaspoonschopped fresh thyme
½teaspoonground pepper
¼teaspoonsalt
3tablespoonstomato paste
4cupslower-sodium vegetable broth
4cupsloosely packed chopped stemmed collard greens
1 ½cupscooked lentilsor1 (14-ounce) can, rinsed
1(14 ounce) canno-salt-added diced tomatoes
1tablespoonaged sherry vinegar
6tablespoonsParmesan cheese, grated
DirectionsHeat oil in a large Dutch oven over medium heat. Add sausage; using a spatula, press the sausage into an even layer in the pot. Cook, undisturbed, until golden brown on the bottom, about 4 minutes. Using a spoon or spatula, stir the sausage to crumble it into smaller pieces; cook, stirring occasionally, until no longer pink, about 3 minutes. Add leek, celery and carrots; cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in garlic, thyme, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes.Brie GoldmanStir in broth, collards, lentils and tomatoes; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until the flavors meld and the collards are tender, about 20 minutes.Brie GoldmanRemove from heat; stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with the reserved celery leaves, if desired.Brie GoldmanTo make aheadRefrigerate in an airtight container for up to 3 days.Originally appeared: EatingWell.com, November 2022
Directions
Heat oil in a large Dutch oven over medium heat. Add sausage; using a spatula, press the sausage into an even layer in the pot. Cook, undisturbed, until golden brown on the bottom, about 4 minutes. Using a spoon or spatula, stir the sausage to crumble it into smaller pieces; cook, stirring occasionally, until no longer pink, about 3 minutes. Add leek, celery and carrots; cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in garlic, thyme, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes.Brie GoldmanStir in broth, collards, lentils and tomatoes; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until the flavors meld and the collards are tender, about 20 minutes.Brie GoldmanRemove from heat; stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with the reserved celery leaves, if desired.Brie GoldmanTo make aheadRefrigerate in an airtight container for up to 3 days.
Heat oil in a large Dutch oven over medium heat. Add sausage; using a spatula, press the sausage into an even layer in the pot. Cook, undisturbed, until golden brown on the bottom, about 4 minutes. Using a spoon or spatula, stir the sausage to crumble it into smaller pieces; cook, stirring occasionally, until no longer pink, about 3 minutes. Add leek, celery and carrots; cook, stirring often, until the vegetables are tender, about 10 minutes. Stir in garlic, thyme, pepper and salt; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the tomato paste is darkened and caramelized, about 2 minutes.
Stir in broth, collards, lentils and tomatoes; bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, covered, until the flavors meld and the collards are tender, about 20 minutes.
Remove from heat; stir in vinegar. Divide the soup among 6 bowls; sprinkle with Parmesan. Garnish with the reserved celery leaves, if desired.
To make ahead
Refrigerate in an airtight container for up to 3 days.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)287Calories16gFat24gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
