Sausage and Collard Soup with Barley
In a large Dutch oven, brown sausage in butter over medium, 5 to 6 minutes. Remove sausage and, if needed, drain off all but 2 tbsp fat. Add onion, garlic and 1 tsp salt. Let vegetables sweat about 5 minutes, taking care that they don't brown.Advertisement
Stir in stock, scraping up any browned bits on bottom of pot. Add tomatoes and barley. Tie thyme and rosemary together with twine and throw them in with the chile flakes, browned sausage and 2 tsp salt.
Cover and bring soup to a serious simmer. Cook over medium-low for about 1 hour. Add greens and cook 10 minutes. Pluck out herb bundle. Serve with croutons.
Recipe courtesy Vivian Howard