(2017) Potato and Collard Green Soup

Recipe Author: Conne Ward Cameron

This is an adaptation of a recipe from Pine Street Market, Riverview’s partner in cured and fresh meats. I’ve had this recipe around forever. No salami, just skip it or use some other sausage. The fennel and thyme go well with their salami – if you’re using something else, you might want to swap out seasonings based on the flavors in your sausage. By the way, their dried salamis are small – maybe 4 ounces?


2 tablespoons olive oil 1 medium onion, cut into small dice 2 carrots, diced 2 handfuls rough chopped collards Salt and pepper 4 cups water 1 cup small diced potato 1 can white beans (your choice), rinsed and drained 1/2 teaspoon dried fennel 1/2 teaspoon dried thyme 1 Pine Street Market Picnic Salami, sliced into disks 2 tablespoons Parmesan Crushed red pepper flakes, to taste


Heat the oil in a large pot on medium heat. Add onion and carrot stirring frequently until tender, about six to eight minutes. Add collards and spices. Season with salt and pepper. Add water and potato. Bring the soup to a boil, turn the heat down to a simmer. Add beans and cook for 20-30 minutes until the potatoes are done and collards are tender. Add sliced salami. Turn off heat and sprinkle the cheese in while stirring. Season to taste.