Addicting. I serve this with croutons on top.
- 5 c. water
- 1/2 lb. collard or mustard greens
- 1 lb. spinach, shredded
- 6 sprigs parsley
- 1 bay leaf
- 1 lb. chicken breast meat, pre-cooked and cut into 1" pieces
- 1/2 lb. okra, cut into 1" pieces
- 1/2 c. minced onions
- 1/2 c. minced celery
- 1/4 c. minced scallions
- 1/4 c. whole wheat flour
- 3/4 c. coarsely chopped tomatoes
- 2 cloves garlic, minced
- 1/2 tsp. thyme
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground allspice
- 1/2 tsp. soy sauce
n a med.-size saucepan, bring water to a boil. Drop in greens, spinach, and the parsley and bay leaf tied together. Reduce heat to low and cook partially covered for one hour or until greens are tender. Discard bay leaf and parsley and strain greens through a sieve over a bowl, pressing down firmly on the greens. Reserve the strained cooking liquid. Puree the greens in a blender or processor. Return all to pot.
Add remaining ingredients and bring to a boil. Reduce heat and simmer, covered, for about 1 1/2 to 2 hours.