Collard Greens, Cornmeal, and Sausage Soup (Sopa de Fubà)
Brazilian food blogger Neide Rigo gave us the recipe for this hearty soup from the state of Minas Gerais in Brazil.
Yield: serves 6
- 1⁄2 cup yellow cornmeal
- 2 tbsp. canola oil
- 6 oz. kielbasa sausage, cut diagonally into 1/4"-thick slices
- 7 cups chicken stock
- 4 oz. collard greens, stemmed and thinly sliced crosswise
- 2 eggs, lightly beaten
- Kosher salt and freshly ground black pepper, to taste
- 2 scallions, thinly sliced
- Heat cornmeal in a 10" skillet over medium-high heat and cook, swirling pan constantly, until lightly toasted and fragrant, about 3–4 minutes. Transfer cornmeal to a bowl; set aside. Heat oil in skillet and add sausages; cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer to a plate and set aside.
- Bring chicken stock to a boil in a 6-qt. pot over high heat. Whisk in reserved cornmeal, reduce heat to medium-low, and cook, whisking often, until cornmeal is tender, about 40 minutes. Stir in reserved sausages and collards and cook, stirring occasionally, until collards wilt, 15 minutes. Place eggs in a medium bowl and add 1 cup cornmeal mixture; whisk until smooth. Return mixture to pot and stir until incorporated; cook for 1 minute more and season with salt and pepper. Ladle soup into 6 serving bowls and garnish with scallions; serve hot.