Consuming large quantities of garlic at the very first signs of a cold are thought to help speed recovery. Garlic is loaded with potassium and sulfur compounds that fight infection. In this soup, garlic is combined with greens and sun-dried tomatoes.
2 Tbs. olive oil
1 large Spanish onion, chopped (about 2 cups)
12 cloves garlic, minced
4 bay leaves
2 cups chopped collard greens, firmly packed
5 cups water
1½ cups cooked brown basmati rice
20 sun-dried tomato halves, cut into pieces
¼ cup tamari soy sauce
3 sprigs fresh rosemary, or 1 tsp. dried
1 tsp. dried basil
1. Heat oil in large, heavy kettle, such as cast-iron Dutch oven. Add onion, garlic, and bay leaves, and sauté slowly over low heat,
at least 30 minutes, stirring occasionally.
2. Increase heat to high, and add collards. Sauté until wilted, and add remaining ingredients. Bring soup to a boil, reduce heat, and simmer 30 minutes, or until collards and rice are tender, stirring occasionally. Serve with homemade cornbread.
Excerpted from For the Love of Garlic by Victoria Renoux (Square One Publishing, 2005).