Daytime temperatures are warming up, but the evenings are still fairly cool. With spring collard greens in season, what could be better than a hearty nutritious international soup to satisfy your soul.

Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fuba)

adapted from a recipe by Brazilian food blogger Neide Rigo 


  • 1⁄2 cup yellow cornmeal
  • 2 tbsp. olive oil
  • 6 oz. link sausage, cut diagonally into 1/4″-thick slices
  • 7 cups chicken stock
  • 4 oz. collard greens (2 bunches), stemmed and thinly sliced crosswise
  • 2 eggs, lightly beaten
  • Kosher salt and freshly ground black pepper, to taste
  • 2 scallions, thinly sliced


  1. Heat cornmeal in a 10″ skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside.
  2. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
  3. Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes.
  4. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot. Makes 6 servings.

You could substitute kale, chard, or spinach in this dish, but this is a lovely way to use collard greens. The sausage gives it great flavor and the cornmeal makes for a lovely texture. The original recipe called for kielbasa, but you could use any kind of sausage with a flavor profile you like.