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
- 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.
- 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.
- 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.
- 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.