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>Terry Chrisman is a wonderful cook, and she is a >friendly woman. Terry knows everybody—if she has not >met someone, give her time. She has been picking my >brain about ways to cook collards because she knows >how much I like to cook collards different ways. > > Terry’s friend who grows collards in his backyard >garden and cooks soul food gave her a heaping mess of >collards. She told him about my recipe for collard >gumbo and the way she changed it around by using tasso >instead of smoky links. > >The discussion worked around to collard soup. After >he shared some thoughts with her about making collard >soup, she went home, washed her collards, and went to >work. Her collard soup recipe is a work of art. I am >very pleased and grateful that Terry shared the recipe >with us. > >Collard Soup > >2 cups cooked kidney or red beans >1 pound beef shank or beef tips >8 ounces Italian sausage >⅔ cup split peas >2½ teaspoons salt >6 cups or 2 bunches of fresh collards (washed, rinsed, >and chopped fine) >2 cups pealed and chopped red-skinned, white potatoes >(2 potatoes) >2 cups coarsely chopped cabbage > >Brown beef and sausage in a skillet. Stir the meat >into the drained beans. Add peas and salt. Cover the >mix with water. Reduce to simmer. Cook the mixture 2 >hours. Discard bones if any. Add collards, potatoes, >and cabbage. Cook 30 minutes. > >Notes: >The beef tips are easier because you don’t have to >remove the bones. >The split peas are optional. The soup is just as good >without them. >Terry’s friend uses sauerkraut instead of cabbage and >omits the salt. > >Serving Suggestions: >You can serve it over rice, if you wish, or eat it >from a bowl without the rice. Cornbread is essential.

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