Collard Green Soup and Sauerkraut Vollkornbrot

by Michelle on August 11, 2010

When we lived in Tampa, not far from our home was a small restaurant, Cafe Pepe’s, which specialized in Cuban food and was noted for their Pumpernickel Bread, Collard Green Soup and the infamous Cafe Pepe Martini with Sherry Olives! We were frequent customers both for lunch and dinner. And I rarely missed an opportunity to have their Collard Green Soup. Unfortunately Cafe Pepe is no longer in business but Tio Pepe, a sister restaurant, in Clearwater, FL is still open, so if you’re in the Tampa area it certainly is worth a visit!

Now I grew up in the Midwest and never had Greens in my life but after my first taste of that delicious soup, I was hooked and I’ve been on the search for a recipe ever since. But with my last batch, I think I nailed it! Even though I made a huge pot of soup, we ate every bit and even picky Mr. Tastebud’s had three bowls.







Cafe Pepe also had the best Dark Pumpernickel Bread and they had baskets of it on every table. For dinner all I would have is a big bowl of Collard Green Soup and I would dip the thick, rich slices of Pumpernickel in the delicious soup for a very tasty bite. I have never found a recipe for Pumpernickel Bread that even comes close Cafe Pepe’s but I am still looking. Since Vollkornbrot, a very similar bread to Pumpernickel, was on our agenda for HBinFive, I decided to serve it with my Collard Green Soup and I thought I’d spice it up just a wee bit. I made 1/2 a recipe of Vollknornbrot and replaced 1 cup of water with 1 cup sauerkraut and added 1 TBL Caraway Seed. The Sauerkraut Vollkornbrot was fabulous! The entire loaf of Sauerkraut Vollkornbrot was gone in about four hours!

The recipes for “Healthy Bread in Five Minutes a Day” are under copyright but I did find a recipe here for Vollkornbrot that I thought sounded good, albeit a bit more complicated.








Collard Green Soup
Recipe developed by BigBlackDog

1 bunch Collard Greens (abt 16 large leaves), cleaned, deveined and torn into small pieces
6-7 slices of bacon, fried crisp and broken into bite-sized pieces
1-2 TBL of Vegetable Oil
4-5 cloves of garlic
2 c chopped onion
1-1/2 c sliced carrots
2-3 potatoes, cubed
Abt 40 oz chicken stock
2 (15-ounce) cans Black-eyed peas, drained and rinsed
2-3 good sized fresh tomatoes, peeled, seeded and cut into bite-sized pieces
1/2 -1 tsp crushed red pepper or you can use 2-3 dashes of Hot Sauce
10-12 Fresh Basil Leaves, minced
2-3 sprigs of Fresh Tarragon, minced
Salt and freshly ground Black Pepper to taste

In a small skillet fry bacon until crisp and set aside to cool. Break into small bite-sized pieces.

In a large stockpot, add oil. On very low heat, saute the garlic cloves until just golden brown. Remove garlic and crush with a fork. Return garlic to pan and add onions, carrots and potatoes and saute until onion is clear careful not to brown potatoes or carrots.

Add chicken stock, bacon, crushed red pepper, torn bites of Collard Greens, Tarragon and Basil and simmer for about 35 minutes or until Greens are completely wilted but not mushy.

Add Tomatoes and rinsed Black-eyed Peas and heat for about 2-3 minutes. Taste and season with Salt and Pepper.

Serve hot with some hearty dark bread. Enjoy!







All Rights Reserved@BigBlackDog

Related Posts with Thumbnails
Print Friendly

Comments

  • Angie's Recipes August 11, 2010 at 12:42 am

    The soup looks so yummy and healthy with all the veggies there! And how I love your Vollkornbrot with Sauerkraut! Incredible!

  • Kat August 11, 2010 at 8:34 am

    Never heard of the Collard Green soup, but it looks so delicious that I am going to have to make this dish. I too never heard of Greens until I moved south, and I fell in love with them. The little resturaunt sounds great. Next time I go visit my sis there I will have to check it out.

  • Joanne August 11, 2010 at 12:12 pm

    That bread and soup look so hearty and nourishing!

  • kat August 11, 2010 at 12:51 pm

    Oh, I want to go try that bread! I have to go check out my HB5D book now..

  • Jenny Flake August 11, 2010 at 1:30 pm

    I would sooooo eat this for lunch right now! Looks so good :P

  • Tracy August 11, 2010 at 1:39 pm

    Mmm, yum!

  • Mimi August 11, 2010 at 2:21 pm

    Looks like a delicious and hearty meal.
    You were one of the winner of the salad dressing give away. Please send me your mailing address and Griard’s will send you your winnings.
    Mimi
    Mimi

  • Jen @ How To: Simplify August 12, 2010 at 4:44 pm

    I’ve never had this before but it sure does look tasty!

  • Maggy@ThreeManyCooks August 12, 2010 at 10:54 pm

    Collard Greens remind my of my grandparents and the South. I will definitely be trying this. Looks great.

  • Cookin' Canuck August 14, 2010 at 5:40 pm

    I like the tarragon in this soup. This looks so hearty and perfect for the cooler temperatures that are coming.

  • Christine @ Fresh Local and Best August 15, 2010 at 12:48 pm

    I like the vegetable filled heartiness of this soup. It looks so good with the dense pumpernickel bread.

  • [...] was delicious with my Collard Green Soup.  If you would like to see these recipes just click here. I know many people make the “Artisan Bread in Minutes a Day” and the “Healthy [...]

  • katrina August 15, 2010 at 7:55 pm

    This is the best looking soup I’ve seen lately ! Yum, yum, love collards! You got me making a grocery list for tomorrow as soon as the store opens:)

  • Threaded commenting powered by Spectacu.la code.

Previous post:

Next post: