This soup is easy, healthy, full of flavor and a great way to warm you up!
—JONATHAN PACE SAN FRANCISCO, CA
PREP: 25 MIN. • COOK: 40 MIN. • MAKES: 10 SERVINGS (2 1/2 QUARTS)
1 pound lean ground beef (90% lean)
2 teaspoons dried basil
2 teaspoons dried oregano
1/2 teaspoon salt
1 large onion, finely chopped
2 teaspoons canola oil
8 cups chopped collard greens
8 cups chopped fresh kale
2 cartons (32 ounces each) vegetable stock
1 tablespoon white wine vinegar
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 package (8.8 ounces) pearl (Israeli) couscous
1. In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
2. In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
3. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer for 10-15 minutes or until couscous is tender, stirring once.