Even though the weather’s warming up, there’s room in the still-cool days of spring for a delicious warming soup, especially one that includes young greens. Made with turkey and young collards, this soup has a light, fragrant broth flavoured with rosemary and thyme.
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Prepping collards
The central vein in a collard green leaf can be woody and tough, so it’s best to remove it. Wash and dry the collards well. Lay each leaf on a board and run a paring knife along each side of the vein to remove it. To slice, roll up the collards crosswise and then slice through the rolls to make thin slices.
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