Pork & Collard Soup
- 3 Quarts Pork Stock (see recipe below)
- 1 bunch washed, chopped Collards
- 1 large white onion
- 1.5 lbs Pork Tenderloin
- 3 oz Olive Oil
- 4 TBSP Q Shack Rub (see recipe below)
- Salt and Pepper to taste
NOTE: This is a crock pot style recipe, but can also be done stove top.
Remove pork loin from packaging, and score the top of the loin to allow spices to penetrate meat. Rub the loin all over with the Q Shack Rub and salt and pepper. Then coat the loin in olive oil. Sear the meat on all sides, using a fry pan on high heat. Should take approximately 5 minutes total.
Coarsely chop the large white onion, and brown the onion in olive oil in a frying pan. While the onions are browning, wash and coarsely chop your collards, but DO NOT COOK THEM.
Place the seared loin in the crock pot, along with the browned onions, the chopped, raw collards and three quarts of pork broth. Cover and cook on low for 6-8 hours, or until the tenderloin falls apart. Serve family style, garnishing with a fresh rosemary sprig.
- 6-8 pounds Pork bones with marrow attached- raw or smoked (ask local butcher for these)
- I 8 oz. can of tomato paste
- One large white onion, chopped
- One bunch of celery, chopped
- 2 large carrots, chopped
- 2 cups dry wine (red or white)
- Spice Bouquet (thyme, rosemary, bay leaf and parsley)
- Q Shack Spice Rub (see below)
- Salt and Pepper
Preheat oven to 450 degrees and place bones in a shallow roasting pan. Roast for 1 hour and remove. Brush the bones with the tomato paste. In a mixing bowl, toss the celery, carrots and onions with Q Shack rub and pour on top of the bones. Roast in 450 degree oven for 30-45 minutes. Remove the pan, pour off any excess fat and place pan on stove top over high heat. Let the pan heat up and add the wine. As it steams, use a wooden spatula to loosen all the brown particles on the bottom of the pan (deglazing the pan). Pour this mixture into a large stock pot. Cover the mixture with water so that it is 2 inches above the bones. Add the spice bouquet pack. Put on stove top and bring liquid up to a boil. Reduce to a simmer and allow to cook for at least 4 hours. When finished, remove from stove and strain through a small holed mesh into a container. Immediately cool the stock over night in a refrigerator. The following day, remove the fat that has risen to the top. The stock should have a gelatinous type consistency.
Q Shack Spice Rub
- 4 TBSP Paprika
- 2 TBSP Cayenne Pepper
- 1 TBSP Thyme
- 1 TBSP Oregano
- 1 TBSP Black Pepper
- 2 TBSP Kosher Salt
- 2 TBSP Granulated Garlic
- 2 TBSP Granulated Onion
Blend together to make rub.
Heart Healthy Tips
- Highly nutritious and low in calories
- Good source of Vitamins A, C and K, calcium and iron
- Contain 3 grams of fiber per ½ cup serving
- Try using half the recommended amount of fat when preparing in a recipe
NOTE: If you take Warfarin (Coumadin®), foods high in Vitamin K (such as leafy greens like collards) may affect the way your medication works. If you do eat Vitamin K-rich foods, eat the same amount each day and throughout the year. Do not eat a small amount one day and a large amount the next. If you have any questions or concerns about eating leafy greens, please talk to your doctor.