SHARON’S BOILED DINNER
Collard greens, cabbage, carrots, potatoes and whole yellow onions hard-boiled till tender-soft. Simmered in a mustard, dill, brown sugar broth! Refreshing and familiar!
Makes 25 cups
1 bunch fresh collard greens, washed; remove soiled leaves and tips; remove hard stem running through center of each leaf, by cutting around it and discarding; cut each leaf into 2-4 pieces
12 c. water
2 lbs. carrots; cut off ends, peel, cut crosswise in half, then depending upon size, cut each lengthwise into halves or quarters
2 lbs. sm. yellow onions; cut ends off, peel and leave whole
1 sm. green cabbage, cored and cut into lg. pieces (1 x 2 inches or larger)
6 med. russet potatoes, peeled, rinsed and quartered
2 T. salt
½ c. prepared yellow mustard
¼ c. olive oil
¼ c. light brown sugar
2 t. garlic powder
1 t. mild paprika
1 t. dried dill weed
¼ t. dried thyme, crushed finely between fingers
½ t. ground allspice
lots of freshly ground black pepper
1 t. additional salt
2 t. soy bacon bits (optional)
In extra large soup pot combine collard greens and water. Bring to boil over high heat. Cover and hard-boil for 30 minutes.
Add carrots and onions. Stir, cover and hard-boil 30 minutes longer. Just be sure the water doesn’t boil over.
Add cabbage, potatoes and salt. Stir, cover, reduce heat for a medium boil and cook 20 minutes or till cabbage is tender.
Add remaining ingredients. Stir and cook 10 minutes, then turn off heat and let set for another 10 minutes. This will give the herbs a chance to flavor the broth.
Serve by slotted spoon onto plates, or by ladle into soup bowls with broth.
Notes: The longer the veggies set in the broth after they’re cooked, the thicker the broth. Either way tastes great. No accompaniments needed. Store in refrigerator after use.
This is a boiled dinner, so don’t be shy with the boiling part. Boiling is the point. Veggies will be soft.
The sweet mustard dill broth is subtle and delicious!