Cornmeal soup with collard greens and sausage (Sopa de fubà) Recipe
Cost per serving $2.01 view details
- 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
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.
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.
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.
Stir in reserved sausages and collards and cook for 15 minutes, stirring occasionally, until collards wilt.
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|Amount Per Serving||%DV|
|Serving Size 380g|
|Recipe makes 4 servings|
|Calories from Fat 132||59%|
|Total Fat 14.72g||18%|
|Saturated Fat 4.46g||18%|
|Trans Fat 0.08g|
|Total Carbs 12.57g||3%|
|Dietary Fiber 0.9g||3%|