Cornmeal soup with collard greens and sausage (Sopa de fubà) Recipe

Ingredients

• 40 g yellow cornmeal
• ½ tbs olive oil
• 160 g kielbasa sausage (or similar), sliced into 1⁄4"-thick slices
• 5 cups vegetable stock from 1 cube
• 80 - 100 g collard greens, stemmed and thinly sliced crosswise
• 2 eggs, lightly beaten

Directions

1.

Heat cornmeal in a Ø 25 cm skillet over medium-high flame and cook for 3–4 minutes, swirling pan constantly, until lightly toasted and fragrant. Transfer cornmeal to a bowl and set aside.

2.

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.

3.

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.

4.

Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.

5.

Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth.

6.

Return mixture to the pot and stir until incorporated; cook for 1 minute more.