Oxen Hill Farm

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Collard Soup

Collard Soup

Paulette Balsam

This is another great way to enjoy our sweet collards.


Large bunch Balsam Farms collard greens
1 onion
2-3 tablespoons olive oil
2 tablespoons instant polenta (optional)
Grated cheese of your choice
Salt and pepper

Cut out the tough stems of the collards by running a knife along the side of each stem. 
Pile the leaves, roll them into a cylinder and slice very thinly.  Slice an onion thinly. 
Saute these in several tablespoons of olive oil, salt and pepper for 4-5 minutes until they’re wilted.  Add water as necessary.  The collards will be dark green, sweet and chewy.

Put in a sauce pan with chicken broth – about a quart.  Add 2 tablespoons of instant
polenta (optional) to give the soup body.  Simmer for 15 minutes. 
Serve topped with drops of olive oil or grated cheese or both.

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