Chef J.J. Johnson’s Collard Greens and Rice Soup: All Your Favorite Ingredients in One Pot!

Chef J.J. Johnson created this delicious soup to showcase some of his favorite ingredients in one pot. The secret to the flavorful broth is the potlikker, which is the juice left from cooking seasoned collard greens. This nutrient-rich liquid was traditionally consumed by enslaved people on Southern plantations. The soup is also enhanced with smoky paprika and tangy sherry vinegar. It’s a simple recipe that can be made even quicker by using pre-cut collard greens. The soup thickens as the collards and rice cook, creating a hearty and satisfying meal. Plus, any leftovers can be easily frozen for future enjoyment.

Collard Greens and Rice Soup

Active Cook Time: 50 minutes

Serves: 4

Ingredients:

¼ cup extra-virgin olive oil
1 medium white onion, finely chopped
2 large carrots, finely chopped
2 stalks celery, finely chopped
2 tablespoons tomato paste
1 tablespoon garlic, minced
2 tablespoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
5 cups trimmed and sliced collard greens or one 12-ounce bag pre-cut collard greens
6 cups chicken stock
2 teaspoons kosher salt (preferably Diamond Crystal), plus more to taste
3 cups cooked long-grain white rice
¼ cup chopped fresh Italian parsley
1 tablespoon sherry vinegar
Chili oil, for serving
Sour cream, for serving

Directions:

1. Add the olive oil to a large pot set over medium heat. Add the onion, carrots, and celery and sauté until golden, about 5 minutes. Stir in the tomato paste and garlic and cook for another 2 minutes, until the tomato paste has darkened slightly.

2. Add the paprika, coriander, and cumin and cook, stirring, for 2 minutes, or until fragrant. Add the collard greens, chicken stock, and salt and bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, for about 30 minutes. The collard greens should be tender to the bite.

3. Add the rice, parsley, and sherry vinegar, stir well, and season with salt to taste. Simmer until the rice is heated through, 2 to 3 minutes.

4. Serve the soup in individual bowls, topped with chili oil and sour cream.

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From “The Simple Art of Rice” by JJ Johnson with Danica Novgorodoff, Flatiron Books 2023.

Get more recipes and dinner ideas from The Washington Times food section.