Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fubà)

Name: Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fubà)
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 1 ⁄ 2 cup yellow cornmeal; 2 tbsp. canola oil; 6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices; 7 cups chicken stock; 4 oz. collard greens, stemmed and thinly sliced crosswise; 2 eggs, lightly beaten; Kosher salt and freshly ground black pepper, to taste; 2 scallions, thinly sliced

Serves
serves 6

TODD COLEMAN

Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.

Ingredients

¹⁄₂ cup yellow cornmeal
2 tbsp. canola oil
6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices
7 cups chicken stock
4 oz. collard greens, stemmed and thinly sliced crosswise
2 eggs, lightly beaten
Kosher salt and freshly ground black pepper, to taste
2 scallions, thinly sliced

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Instructions

Step 1

Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.

Step 2

Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.

Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.