• 60minutes
  • 145calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B6, B9, C, D
MineralsIodine, Fluorine, Manganese

Ingredients Jump to Instructions ↓

  1. 8 slice(s) bacon , cut into 1/2-inch pieces 25 cup(s) all-purpose flour

  2. 1 teaspoon(s) salt

  3. 1/4 teaspoon(s) ground red pepper

  4. 2 can(s) (14 1/2 ounces each) chicken broth

  5. 1 1/2 pound(s) fresh greens , (collard or mustard, or a combination), coarse stems removed and leaves cut into 1/2-inch pieces 1 package(s) (10 ounces) frozen chopped spinach , thawed 1 large (8 ounces) all-purpose potato , peeled and grated

Instructions Jump to Ingredients ↑

  1. In 5-quart Dutch oven, cook bacon over medium-low heat until browned. With slotted spoon, remove bacon to paper towels to drain. Reserve bacon for garnish.

  2. Discard all but 2 tablespoons bacon fat from Dutch oven. Stir in flour, salt, and ground red pepper and cook over medium heat until golden brown, about 5 minutes, stirring frequently.

  3. Stir in chicken broth, fresh greens, spinach, potato, and 4 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes until soup thickens slightly and greens are tender, stirring occasionally. Sprinkle bacon over soup to serve.


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