Mustard Cabbage Soup
Featured in the Honolulu Star-Bulletin on December 30, 2009.
3 dried mushrooms, soaked
3 quarts pork, beef, or chicken stock
1/2 pound pork or beef, thinly sliced
1 small piece ginger root, crushed
1 small carrot, thinly sliced
1 quart mustard greens, cut into 1 1/2-inch pieces
3/4 teaspoon salt
Remove stems from mushrooms; finely slice caps. In a large saucepan combine stock, pork and ginger. Cover, bring to a boil, reduce heat and simmer 15 minutes. Add remaining ingredients, turn to high heat and cook uncovered until greens are just tender. Makes 8 servings.
Approximate Nutrient Analysis per serving:
130 calories, 5 g fat, 1.5 g saturated fat, 20 mg cholesterol, greater than 950 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g sugar, 13 g protein