- 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.
From Joy of Gardening Cookbook by Janet Ballantyne.