Dueling Greens: Zuppa Toscana Soup and Collard Greens with Bacon

In our house, I love to cook ahead for my family. Making large portion meals not only In our house, I love to cook ahead for my family. Making large portion meals not only lowers my time spent in the kitchen on a daily basis, but reminds me of Grammys house. You could open her fridge at any time of day and pull out a plethora of Tupperware to create full meals ready to go. Who does not love that? So today we are whipping up two flavorful green recipes.

Ingredients for Zuppa Toscana Soup:

  • 2 Tbsp butter
  • 2Tbsp Avocado Oil
  • ½ Onion, diced
  • ½ Shallot, diced
  • 19 fl oz of Chicken Bone Broth
  • 32 oz of Beef Bone Broth
  • 2 lbs Frozen Cauliflower Florets (2 16oz bags)
  • ½ pack of Bacon
  • 16oz Jimmy dean maple Sausage roll
  • 16oz Heavy whipping cream
  • 16oz  Kale Greens, washed

Seasoning for Zuppa Toscana Soup:

  • Julios Seasoning (season all), Garlic Powder, Parsley, Salt and Pepper. I didn’t measure seasoning this go around, here is your time to flex those “taste as you” muscles. If you need further guidance, watch the video as well. You can do this!

Ingredients for the Greens and Bacon:

  • 3 bundles of Collard Greens, washed and diced as small as you can
  • ½ pack of Bacon
  • 2 Tbsp Butter
  • ½ Onion, diced
  • ½ Shallot, diced
  • 1 cup cherry tomatoes, sliced or quartered
  • Hatch green chili seasoning to taste
  • 2 Tbsp Butter
  • 2 cups of chicken broth

Instructions for both recipes at the same time. Don’t get scared, you can do it! We can multi-task at work, with your kids, and certainly in the kitchen! If you need more guidance, watch the video as well. Lets go:

  1. Separate your package of bacon in half. One for the soup and the other for the greens. Chop up into little pieces and take your first half of the bacon to the stove. Start cooking up at a medium heat in a large pan or wok. When crisped up and cooked to your preference scoop out and into a large soup pot. Leave as much grease as you can in the pan to cook up your sausage, onions and shallots. This will really add flavor.
  2. While the bacon is cooking, Chop up your shallots and onions. Separate into two bowls. One for the soup and the other for the greens.
  3. Start browning your sausage at medium heat in the same large pan or wok you just used for the bacon. Once done, scoop out and into the same large soup pot you scooped the cooked bacon into. Boogie Hack: We are saving dishes here folks. Easier clean up.
  4. Add two tbsp of butter and toss in your shallots and onion to the large pan. Cook at a medium heat until translucent. Season with Julio’s, garlic powder, salt, pepper, and parsley. Add Avocado oil if the onions and shallots start sticking to the pan. Once done, dump into the soup pot along with the bacon and sausage.
  5. Pour in your chicken and beef bone broth. Add water to reach the ¾ mark of our soup pot. Boogie Tip: I like to mix chicken and beef bone broth because it gives the soup more texture. Bring the soup pot up to a medium high temp.
  6. Add in all of your cauliflower and cook for 15-20 minutes. Seasoning again. Grab that soup ladle, channel your inner chef and taste as you go. If you want to feel fancy AF, whiff the air to you while holding the spoon, give a taste, and say out loud, “oh yea it needs a bit more garlic powder.” And nod agreeingly.
  7. Chop up your cherry tomatoes in halves or quarters and set aside.
  8. Start frying up the remaining half of your bacon for the greens in the same pan as you used earlier at a medium heat. Season with hatch green chili seasoning. Drop in your remaining chopped onions and shallots. Add 2 tbsp butter.
  9. While your bacon is cooking start washing, rinsing, and chopping up your greens, all three bundles, and place into a large mixing bowl. Boogie Hack: Leave a grocery store or plastic bag on the counter while you cook. You can fill with trash and inedible items as you cook. Keeps you from making multiple trips to the trash can and keeps a cleaner workspace while you cook.
  10. Season with garlic powder and onion powder.
  11. Drop in your greens, depending on the size of your pan, you can either do this all at once or in two batches. Either way is good. If doing two batches, I prefer to drop the tomatoes in on the second batch right before the greens. Cover with a lid and cook at medium low heat for 20 minutes. After the first 5 minutes add 1 cup of chicken broth per batch to assist with flavor and steam.
  12. While your greens are steaming and cooking, pour in your heavy whipping cream into the soup pot. If you like a heavier and creamier soup, stay heavy handed with your pour.
  13. Add your Kale to the soup and season again. Boogie Tip: Any time you add items to your meal, season, taste, see how the flavor was adjusted. Cook on high for 10 more minutes.
  14. There you have it!! A huge pot of delicious soup and tons of flavorful greens. Enjoy my Boogies! Xoxo

Please Subscribe, like, follow, rate, and comment below if you approve and or have tried out this dish. I would love to hear from you.  

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: