• ½ lb. sweet Italian sausage
• ¼ lb. smoky Canadian bacon, diced
• 2 cups diced onions (or leeks)
• 2 garlic cloves, minced
• 2 cups thick tomato puree
• 4 cups chicken broth
• 8 cups finely chopped mustard greens
• salt and pepper

Remove the casings and brown the sausage, breaking it up with a spoon.  Remove the sausage from the pan and drain off all but 1 Tbs. of fat (if using chicken sausage, you may need to add some olive oil).  Sauté the bacon, onions, and garlic in the fat until the onions are limp, about 5 minutes.  Add the tomato puree, chicken broth, and sausage.  Simmer the soup for 10 minutes.  Add the chopped mustard greens and simmer the soup long enough to wilt the greens; they should be bright green and tender in about 3-5 minutes.  Season to taste with salt and pepper.  Serve hot.

Serves 6.

From Joy of Gardening Cookbook by Janet Ballantyne.