potato-collard green leftover soup

Whenever you cook collard greens, you’ve made enough for a thrashing crew, which means leftovers. Collards wear well and you can reheat them over and over again. An even better use for these leftovers is soup.

• 6-8 small red potatoes
• 2 quarts chicken broth
• fresh lemon juice (1-2 lemons)
• 1-2 gloves of garlic, finely chopped
• leftover collard greens

Bring chicken broth to a boil. Clean and quarter potatoes and add to broth. Lower temperature to a simmer and cook potatoes 10 minutes.

Using a skimmer, remove potatoes from broth. Marinate potatoes in lemon juice and garlic for 5-10 minutes. Cut potatoes into chunks. Return potatoes to broth and add leftover collard greens.

Heat ingredients and spoon into soup bowls. Add freshly grated Parmesan cheese or sour cream.