Cornmeal thickens this soup and gives it a silky texture, and the combination of smoky andouille and greens packs in more flavor than you could imagine from a one-hour recipe cook time.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Heat 3 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Cook andouille, stirring often, until browned all over, 5–8 minutes. Add onion and garlic and cook, stirring often, until onion is translucent, 5–7 minutes. Stir in ½ tsp. red pepper flakes, then, stirring constantly, gradually add cornmeal. Cook, stirring often, until cornmeal is slightly darkened in color and toasty smelling, about 5 minutes. Stirring constantly, gradually add broth and bring to a simmer. Add collard greens and lemon juice and partially cover pot. Reduce heat and gently simmer, stirring occasionally, until collards are tender and soup is thick, 35–45 minutes. Thin soup with a little broth if needed; taste and season with salt.
Step 2
Meanwhile, pour water into a large saucepan to come 3" up sides and bring to a boil. Reduce heat to a gentle simmer and add vinegar. Crack an egg into a small bowl, then gently slide egg into water. Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they’re done.
Step 3
Ladle soup into bowls. Top with poached eggs and more red pepper flakes and drizzle with oil.
