When creating this super healthy one-pot meal recipe I was torn between creating a soup with these ingredients or making a meal dish with a grain side. So using the same recipe I created two types of dishes. A delicious Napa cabbage, purple cabbage, mushrooms and collard green soup in a gently flavored purple broth. The other dish simply takes the soup contents and using a slotted spoon, plated alongside wild rice.
RECIPE 6 cups low-sodium veggie broth 1 Tbsp lemon juice (½ fresh lemon) 4 cups sliced Napa cabbage (8 leaves) 2 cups Collard greens. (4 large leaves) 1 cup thinly sliced purple cabbage. 2 medium sliced carrots 1 Tbsp chia seeds (optional) 1 crushed garlic clove or ¼ tsp powder ¼ tsp dried Thyme or 1 tsp fresh ¼ tsp Old Bay Seasoning ½ tsp ground mustard seeds or powder 8 oz button mushrooms quartered
I like to remove the thick stem from the Collard green. I do this to keep the texture easier to chew. You can, of course, include them. I Save them and add to my green juices.
Combine all the ingredients, except for the mushrooms, in a medium-sized saucepan. Bring to a boil then reduce to a medium simmer. Cover the saucepan but leave the lid a little bit off so the steam releases. Simmer for 15 minutes. Add the mushrooms a few minutes before serving. I do this to preserve the mushrooms size and texture.
Makes 4 Servings