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June 14, 2013 / amberwoodterracechiro

Braising Greens and Pea Soup

braising greens soup

The first week at the CSA, I exchanged my braising greens for turnips.  What the heck are braising greens?!  Well, during week 2’s pick up, I ran into a gentleman that was telling me what he used his for.  He gave me tips about removing woody stems, etc.  The last comment he made was “It makes a good tea, but….you can’t eat the stems.”  I’m still not sure what that means.  However, it made me think that if the greens aren’t really salad quality and the need a little help breaking down, they may be good in a soup!  Braising greens and pea soup was born…..

Braising greens and pea soup:

Braising greens (I used all of them I had from the pick up….a few big handfuls?)

1 onion, chopped

3 cloves garlic, chopped (or use your garlic scapes!)

3 Tbsp butter (or preferred cooking fat)

1/2 cup frozen peas

4 cups chicken stock

1/4 cup full fat coconut milk (if you do dairy, heavy cream)

salt and pepper

Instructions:

Melt butter over medium heat and add the onion and garlic and some salt/pepper.  Sautee until the onion becomes translucent and then add in you braising greens and peas.  Cook until the greens are wilted.  Add in your stock and coconut milk. Blend with an immersion blender.  Add more salt and pepper to taste.  Put some in the fridge, and freeze the rest because you know there’s more comin’ next week!

I had no idea what kind of flavor profile was going to arise out of this experiment.  However, the greens don’t have an overwhelming taste, so there is tons of room for spicing it up!  Get creative with the spices and maybe you’ll find a new favorite soup!

 

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2 Comments

Leave a Comment
  1. Teri / Jun 14 2013 11:09 am

    I thought peas weren’t Paleo…

    • drangelalucterhand / Jun 14 2013 2:56 pm

      They technically aren’t. However, green beans and peas toe the line in that arena. You could easily leave them out, or sub a starch. 😉

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