I am still working my way through the last of this season’s CSA share. Olive oil, habanero powder, salt and pepper are the only things in this dairy-free bisque that didn’t come directly from Windflower Farm or a nearby meat purveyor. This came out crazy tasty, which is a good thing since I will be eating it all week.
Sweet Potato Turkey Bisque with Collards
- 2 pounds sweet potatoes
- 4 tablespoons olive oil
- 1 large red onion
- 4-6 garlic cloves
- 1/2 teaspoon habanero powder (cayenne would also work)
- 1 pound ground turkey
- 1 small sprig fresh rosemary (or 1/2 teaspoon dried)
- six cups chicken stock (I used eight cubes of my frozen concentrated stock plus a couple of cups of water.)
- 1 cup apple cider
- 1 bunch collard greens
- salt and pepper
- Preheat oven to 425. Peel the sweet potatoes and cut them into large hunks of roughly the same size. Place on a cookie sheet and mix with 2 tablespoons olive oil plus some salt and pepper. Pop these in the oven and cook until soft and starting to brown, approximately 15 minutes.
- Bring two tablespoons of olive oil up to medium heat in a large, heavy-bottomed pot. Chop the onion, add to the pot and sauté until soft. Press and add the garlic along with the habanero powder, adding more if you like things really spicy. (I used a heaping teaspoon and mine came out pretty damn hot.) Stir constantly for one minute. Then add the ground turkey. Cook, stirring occasionally, until all pink is gone. Season with salt and pepper.
- Puree the sweet potatoes, using water as needed to loosen the mixture. Add the purée plus the chicken stock, water and apple cider to your turkey mixture and bring to a boil. Lower heat and simmer for 30 minutes or so. Taste and adjust seasoning with salt and pepper.
- Strip the stems from your collards, roll them like a cigar and thinly slice into strips. Add these to the pot and simmer for another 10-15 minutes.