Ingredients
4 qts chicken stock (I use Whole Foods’ 32-oz boxes)
1 lb (or so of fresh picked collards or 1 bag of Glory collard greens (don’t get the mixed greens!)
4-6 limes, juiced
1-2 T. toasted sesame oil (optional)
1/2 cup chopped cilantro stems and leaves (more if you are a cilantro freak like me)
1-2 peeled shallots (whole)
1 T. Sriracha Chili Sauce (more for a spicier soup)
A few kafir lime leaves (optional)
A few shards of galanga root (optional)
1/2 to 1 pound thinly sliced Andouille sausage.
Fresh ground black pepper
Preparation
In a stock pot bring the chicken broth and collards to a low boil. Stir in the other ingredients. Reduce heat and simmer for an hour.
