COLLARD GREENS SOUP the GREAT!

Collard greens are bitter, astringent, light, and dry in qualities which is great to incorporate during Kapha season and as we progress through the spring months.

Ingredients:

1 lb of collard greens cut into smaller pieces or chopped

1 can of kidney beans (or 1 cup of fresh beans soaked overnight)

1 cup of string beans cut into halves

1/2 onion diced into quarter slices

1 tsp. of fenugreek powder

1 tsp. of salt (salt to taste)

1 tsp. of black pepper

1/2 inch of ginger crushed through a garlic press or finely diced

1 celery stalk diced into small pieces

2 tbs. of coconut oil

6 cups of water

Preparation:

In a large saucepot, add oil and spices and saute lightly.

Add all the other ingredients and mix thoroughly.

Add water and bring to a boil.

Once it starts to boil, lower the flame to a medium-low simmer.

Simmer for 40 minutes, covered.

Turn off the burner and let the soup sit for 5 minutes.

Serve and enjoy!