This detox green soup is light, has a nutrient rich broth and is packed with vitamins, minerals, antioxidants, and amino acids.
This is a ramen-like spin on the traditional green soup with the collard greens bringing the green to the soup and broth.
The addition of the 7 minute “jammy” egg, ground turkey, and a bit of spicy pork takes this versatile soup to the next level with added protein for muscle support and recovery.
The health benefits of this soup comes from two main ingredients: collard greens and bone broth. The nutrient calculation will var,y so pay close attention to the nutritional label on the bone broth. Bone broth is typically rich in amino acids, antioxidants, trace minerals, and collagen. Collard greens provide additional fiber, antioxidants, and nutrients such as vitamins A, C, and K, calcium and folate.
The ingredients in this soup can be modified to suit most dietary needs. For a vegan option, use vegetable broth instead of chicken broth and substitute the animal protein with tofu. Use ground lean turkey or ground chicken instead of ground pork for less fat. Replace the siracha and dijon mustard for spices like cayenne and dry mustard for a cleaner soup. Use low sodium chicken broth or bone broth if you are watching your sodium intake.
Avoid bitter collard greens
Collard greens can be very bitter if they are not cooked properly. Avoid this is by cooking the collard greens low and slow until they are very tender.
Making the perfect 7 minute “Jammy” egg
If you haven’t tried a seven minute jammy egg then you are missing out. These amazing eggs are the famous eggs commonly found marinating in ramen. They are seriously addicting. I’ve detailed the steps to make the perfect 7 minute “jammy” egg in this tutorial to take the guess work out of it.
First, brown the ground turkey and ground pork in a medium stock pot. Skip this step if using tofu.
While the pork browns, wash, trim, and cut the collard green leaves into small pieces.
Finally, add the collard greens, salt, sriracha, dijon mustard, and chicken bone broth to the stock pot. Bring to a simmer for 1 hour to 1.5 hours or until the collard greens are soft and no longer bitter. Season with additional salt to your preference.
If you choose to add ramen noodles or a 7 minute egg, do this the last 10 minutes prior to serving.
Frequently asked questions
Yes, it is important that the collard greens are simmered for a long period of time. Collard Green tend to be bitter if they are not cooked for the appropriate amount of time or seasoned well.
Detox Green Soup with Collard Greens and 7 Minute Jammy Eggs
- ¾ lb lean ground turkey may substitute with a small amount of tofu
- ¼ lb ground pork may substitute with a small amount of tofu
- 1 teaspoon siracha
- 2 teaspoon dijon mustard
- ½ teaspoon salt more or less per preference
- 6 large collard green leaves
- 48 ounces chicken bone broth or vegetable broth
- 6 jammy eggs
- 1 package ramen noodles
- green onions
Make the soup
- Brown the ground lean turkey and ground pork over medium heat in a medium stock pot.
- While the ground pork browns, wash the collard greens thoroughly.
- Remove the leaves from the stems and chop into small pieces.
- Once the pork is browned, drain the fat from the pot.
- Add the collard greens, siracha, dijon mustard, salt, and chicken bone broth to the stock pot.
- Bring to a simmer and cook for 1 hour to 1 ½ hours until the collard greens are soft and not bitter to the taste.
- Season with additional salt per preference.
- If you wish to add ramen noodles or a 7 minute jammy egg then add/make in the final 10 minutes of cooking.
Make the 7 minute jammy eggs
- Bring a medium pot of water to boil. Reduce heat to a simmer.
- Carefully add desired amount of eggs to the pot and cook for exactly 7 minutes.
- While the eggs cook, fill a medium bowl with ice water.
- After 7 minutes, remove the eggs from the simmering water with tongs and place in the eggs into the ice water until they are cool enough to handle (about 1 minute).