Work closed early and the Governor declared a state of emergency, so there in my naiveté I thought I would get home without too much fuss.
Boy, was I wrong.
For most of the drive, I was going a whopping 5 mph and pulling over every 15-20 minutes to clear off the frozen wiper blades. When I finally arrived home, in one piece thank God, I found that the side streets and our street had not been plowed. So after a nice Hot Chocolate, I geared up and went out to brave the cold...shoveling our driveway so Kishore would have somewhere to park when he came home.
|The end of our street...|
not plowed till 10am the next day
I wanted soup...Onion Soup to be specific...but I needed something more substantial so I added the beautiful Collard Greens I bought Monday.
Simple, Satisfying and Healthy!
Here's my recipe for Onion Soup with Collard Greens:Serves 3-4
1 large Yellow Onion1 cup Collard Greens
4 cups Vegetable Broth
1 Tblsp. Butter or Olive Oil
2 Bay leaves
1/4 tsp Black Pepper
Salt To Taste
Garnish: Shaved Belgioioso Parmesan Cheese, French Bread
1. Wash and Prep your veggies. Wash your Greens remove the thick center vein and tear the leaves into larger than bite-sized pieces. Cut Onions into half moon rings.
3. Add the Collard Greens and cook for 2-3 minutes till they turn vivid green.
4. Next add the vegetable broth and bay leaves. Simmer uncovered on low for 10-15 minutes.
Serve topped with Shaved Belgioioso Parmesan Cheese and Crusty French Bread.
Since this dish contains Collard Greens, I thought I'd give it a try in Simply. Food's Let's Cook With Green Vegetables Event. Please take a look at her lovely blog!