Serious Eats: Recipes

Cook the Book: Southern Comfort Soup

Posted by Adam Kuban, September 26, 2007

This week's Cook the Book entry, How to Pick a Peach by Russ Parsons, is all about where the foods in the produce aisle come from, when they're at their best, and how to pick a prime example of whatever it is you're in the market for. Today's recipe gives you something to look forward to, since its starring ingredients are the hardy cooking greens of winter—mustard, kale, collard, beet, turnip, and chard. Southern Comfort Soup, makes good use of them, so be sure to bookmark it for the day these greens really come into season. The recipe follows after the jump, but first a couple of tips on greens from Parsons.

How to choose: Greens should be rigid and firm, not wilting. Avoid greens with black spots on the leaves, which are a sign of breakdown.

How to store: Greens should be refrigerated immediately in a humid environment, such as the crisper drawer. Keep them in plastic bags, but if you're going to store them for very long, slip in a paper towel to absorb any condensation.

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