Every year on January 1, I make a big batch of collard greens.  They are supposed to symbolize money and good fortune, which I’ll take every year! This year I made two big bunches, and have leftovers, so I decided to make a soup out.  It turned out delicious, so I decided to post the recipe below.  First, I will explain the basic method I used for cooking collard greens.

Cooking collards is easy, but it does require a few basic steps to get them clean and seasoned.  Here’s the way I make mine:

1.  Wash the greens thoroughly.  I like to soak the leaves in a sink full of cold water.  If they are particularly gritty, you may need to run them through a colander (I use the inside bowl of the salad spinner).
2. With your hands, grab the stalk and strip it off.  If a little stalk is left at the top of the leaf, that is fine.
3. Stack about 10 leaves and roll them up like a cigar.  Slice the greens into ribbons and then slice again if the ribbons are too long.
4. Add 1/2 cup chicken broth (I use homemade) to the bottom of a large dutch oven.  Add in cut greens and put on the stove over medium-high heat.
5. Once everything starts to boil, the collards will begin to wilt.  Stir them until they all are coated with the broth.
6. Add two tablespoons of apple cider vinegar, a tablespoon of coconut oil, a dash of stevia powder, and two teaspoons of salt and pepper.  If you want to add a strip of bacon, you can, for a more traditional southern flavor.  Stir together.
7. Turn the heat to low and let them simmer for about an hour, until cooked well, but not mushy.  Adjust seasonings if needed.

For the soup: