It’s officially Fall, the air is sharp, and my small garden of Winter squash, peas, cauliflower, and mustard greens is vibrant green. It’s time to harvest the greens that are pretty, billowy, wide leaves that rise from the ground like a green, auburn fountain. But what to make first? Perhaps greens with ham hocks, a crunchy salad, or fragrant soup? The chill in the air nudges me toward a rich, pungent Asian soup with spicy pork, ginger, soy, and garlic - perhaps wide rice noodles to add a bit of dark, earthy texture and flavor - mmmm, yes,
I pick my greens carefully, tasting the sturdy leaves for ripeness, then trimming close to the ground - hearty, with a whisper of spiciness that gives my palate and tummy a giggly flip flop. I hope you enjoy the recipe - a perfect way to cuddle up tonight to watch the election results in your town, city - #voteblue
Hot Thoughts Hot Pork and Mustard Greens Soup
Ingredients
1 pound ground pork
3 cloves garlic, minced
2 tablespoons ginger, grated
1 tablespoon sambal
1 teaspoon crushed red pepper flakes
1 teaspoon garam masala
2 tablespoon sesame oil
1 tablespoon butter
Kosher salt and freshly ground black pepper
7 cups chicken stock
2 bunches mustard greens, torn - 6 cups
8 oz. can bamboo shoots, chopped
8 green onions, chopped
1 bunch fresh cilantro, 1/2 chopped, 1/2 whole leaf
1/4 cup soy sauce
2 tablespoons fish sauce
12 oz. Forbidden rice noodles - wide variety
Technique
Combine pork, garlic, ginger, sambal, red pepper flakes, and garam masala - Heat oil in soup pot over medium heat. Add pork mixture; season accordingly with salt, pepper - cook until browned, fragrant.
Add chicken stock and bring to a boil; reduce, simmer until fragrant. Add mustard greens, green onions, chopped cilantro, bamboo shoots, soy sauce, and fish sauce, stirring occasionally over simmer, until greens are tender.
While soup simmers, cook Forbidden Rice noodles in salted water until al dente.
Add noodles to the finished soup - serve garnished with cilantro and green onions..
