Let me share a recipe for Canjun/Bankok collard soup. My original!

[DemoTex]

1-2 quarts chicken stock (more or less). I use the Swanson's 100% fat-free or Whole Foods Organic 32-oz boxes. I keep 12 in my pantry at all times. Chicken stock is the base for much of my gourmet cooking.

Several hand-fulls of collard greens (I use the packed and cleaned "Glory" collards.. NOT CANNED! .. but I do wash them!) Use less for a thinner Thai-like soup, more for a CAJUN collard dish. You can always add more chicken stock later.

1 T. SRIRACHA Thai chili sauce

1-2 limes .. juiced (add juice and pulp). Squeeze those mothers!

1/2 cup minced Cilantro stems and leaves. If you hate cilantro, omit. Or eat handfull of cilantro and learn to like it, you poor bastard (as Tony Bourdain would say)!

1 T. soy sauce (opt)

1 T. toasted sesame oil (very opt)

Several peeled garlic and/or shallot cloves (either/or or onion)

Sliced lemon grass root (very optional)

1/4 lb thinly sliced Andouille sausage or other similar sausage. In Thailand, collard soup often has little balls of spicey ground sausage. Sliced casement sausage is easier to manage, IMHO (optional, either, but oh so good!).

I just get the stock and collards cooking and throw in every thing else as I get them prepared. I simmer it in a big clad-iron pot for an hour or so, or cook it in the steam oven at 212F for about the same time.

[wildhorses]

1. sounds good--

i will try it...thanks

[DemoTex]

2. Lookit. I'm not selling this.

I just had a ladle-full from my latest pot, in the refridge. The clear soup only is so good it brings tears to the eyes. Even stone cold. The hot stuff is, well, HOT!

[wildhorses]

3. no, i like all the ingredients you mentioned

glory land is the shit!!

[DemoTex]

4. Heh, heh. I wasn't responding to your response ..

I was responding to the, yet, non-responders! But you sound like you know what might be good. Ah tell 'ya, IT IS GOOD-UM!

[wildhorses]

5. hee hee

silly me...

and of course you know good eats---must be a regional thing:shrug:

[DemoTex]

6. Silly you. I know you are a North Carolina child!

Guess you don't know much about vinegar barbeque sauce either .. right?

[wildhorses]

7. now see--thats where you are wrong

the vinegar base is where its at:bounce:


course i am a transplant