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Categories:
collard greens yellow squash zucchini onion fennel bulb garlic beef broth paprika salt olive oil apple cider vinegar
Viewed: 6 - Published at: 7 years agoIngredients
- 2 cups chopped fresh collard greens, no stems
- 1 diced turnip
- 1 yellow squash, cubed
- 1 zucchini, cubed
- 1 onion, chopped
- 1 fennel bulb, sliced not the greens
- 4 garlic cloves, chopped fine
- 4 cups no sodium added no fat beef broth
- 2 teaspoons paprika
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Method
- in a 4 quart pot heat the oil on medium.
- saute the onion and garlic 3 minutes.
- Add the collard greens and cook 3 minutes, stirring to get then nicely coated with oil.
- Add vinegar and cook 2 minutes.
- add the stock, spices and remaining ingredients, bring to a boil and then simmer 40 minutes.
