Spicy Pork and Collard Soup

This soup is loaded with flavor and healthy nutrients thanks to a delicious mix of collards, scallions, ginger and spices to compliment the savory ground pork. I haven’t tried it with a protein other than pork, but I’m sure it would work well with ground turkey, beef or crumbled tofu, if you want a vegetarian option.

Ginger is widely used as a spice and as a digestive remedy. Additonally, ginger is antiinflammatory and antiviral. So it’s pretty much the perfect ingredient for winter time and with COVID floating around. Fresh ginger and honey in tea or water when I have a cold is my go to, but this soup has been my recent ginger favorite. The ginger adds warmth and spice, and this feels like the perfect, easy warming and nourishing meal for this time of year. Serves four (or two people who like to eat with some leftovers).

Ingredients

1 lb ground pork

5 garlic cloves, finely chopped

4 tsp grated ginger

1 tsp crushed red pepper flakes

1 tsp cumin seeds lightly crushed

2 tbsp oil (I’ve used avocado, but use another if you like)

4 cups broth - vegetable or chicken

1 bunch collard greens

4 scallions, chopped

2 tbs gluten free soy sauce or Braggs amino acids

4 oz rice noodles

Instructions

Mix pork, garlic, ginger, red pepper and cumin in a medium bowl.

Heat oil in a large pot over medium heat. Add the pork mixture and stir until browned, about 8-10 minutes. Add the broth and bring to a boil. Reduce heat and simmer for 8-10 minutes. Add collards, scallions and soy sauce and stir occasionally until greens are tender, about 5-8 minutes.

Meanwhile, cook rice noodles, drain and divide noodle among bowls and ladle the soup over the noodles and enjoy!