Pork and Collard Greens Soup

A pretty hearty dish for the cold season.

What's in it: pork (with bone is more flavorful), carrots, collard greens, cauliflower, and a few left over green beans.

For non-vegetarian soups, I always poach or boil the meat to cook them first, to get a broth. If you don't want the meats to get tough, simply remove them and then add back at the end. Sometimes I will saute them in oil and garlic before adding water to make the soup broth.

In my opinion, I prefer not to cook the collard greens to mush. I've found that the stalk part of the collard greens are tougher, so you should cook those ahead for a few minutes before adding the leaves.