Tuesday, March 22, 2011

Collard Green Soup

This is my rendition of Grandma Nguyen's "greens" that she would prepare on a regular basis.  Girls, when I was growing up, my mother worked everyday, got home around four o'clock, and had dinner for the seven of us by around 6:00 or so.  Following Vietnamese tradition, dinners were served family style with a pot of rice (everyday), a main dish like this, and a bunch of other small sides.  Almost every day was a sit down meal.

  • 2 boxes of reduced sodium chicken broth (8 cups total)
  • 1 Bunch or bag of collard greens
  • 1 thiny sliced white onion
  • 2 cloves finely chopped garlic
  • 1 lb. cooked chicken thighs or chicken breast diced
  • 4 oz. shrimp peeled, cut crosswize
  1. A great way to cook without oil!  Bring the 8 cups of chicken broth to a boil.  Add onions and garlic.  Season with salt and pepper.
  2. Add collard greens.  Bring to a boil and add chicken.  Add more salt.  Cover, simmer about 20 minutes.
  3. Uncover, bring back up to a boil, add shrimp until pink.  Stir, and take off heat.
In our household, we often use fish sauce in place of salt in this recipe.  If you don't have it or can't get it, you can finish it with peppers in vinegar sauce for added flavor.  You can also top it off with chili garlic sauce if you like a little kick.  Serve over rice if you'd like...


  1. Thanks for this! I have a bag of collard greens and have been craving canh, so this is perfect!

    1. I'm glad you like the recipe. Thanks for coming by!