Cornmeal Soup With Collard Greens and Sausage (Sopa De Fuba)

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 12
    tablespoon olive oil
  • 160
    g kielbasa, sliced into 1 (or similar)
  • 5
    cups vegetable stock, from 1 cube
  • 80 -100
    g collard greens, stemmed and thinly sliced crosswise
  • 2
    eggs, lightly beaten
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DIRECTIONS

  • Heat cornmeal in a Ø 25 cm skillet over medium-high heat and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.
  • Sauté sausages in olive oil in the same skillet, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
  • Bring vegetable stock to a boil in a pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, for about 20 minutes. Reserve 1 cup of the soup for later use.
  • Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
  • 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.
  • Serve hot.
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