Hi Hi Hi.
It’s been a shitty week so far. I’ve been throwing myself into old Warren Zevon songs. I found an alternate version of “Accidentally Like a Martyr” and I’ve basically been listening to that non-stop.
Do you ever go through phases where nothing works out for you? I am and I’m feeling very whiny about it. I’ll spare you the pity party though. I’ll just share this soup recipe.
Deal with the hideous weather by inhaling this soup. I’ve been dreaming about making the cover of the January 2014 Bon Appetit since I was home for the holidays, and last night I made a big batch of it and adapted it to Whole 30 guidelines. Oh yeah, I’m throwing myself into a modified Whole 30. Modified in that I still will be drinking, because booze rules.
It’s delicious. Spicy from the peppers and ginger, savory from the fish sauce and pork, and healthy from the mustard greens + zucchini noodles. It’s a winner for sure. I’ll basically be eating this every day until spring rears it’s lovely head.
Paleo Mustard Greens & Pork Soup
Adapted from Bon Appetit
1 lb pork sausage, unseasoned
3 tbsp fresh ginger, finely chopped
3 cloves garlic, chopped
2 tsp ground cumin
Couple dashes red pepper flakes
1 Sichuan peppercorn, chopped
1 tbsp coconut oil
5 cups chicken stock [I make my own from roasted bones]
2 tbsp coconut aminos
2 tbsp fish sauce
1 tbsp rice vinegar
1 bunch mustard greens, cleaned and chopped
Juice from 1/2 lime
One zucchini, julienned into noodles
1. In a bowl, combine the pork, garlic, ginger, and cumin.
2. In a large soup pot, heat up the coconut oil. Then add in the pork mixture and cook until heated through, about 8 minutes. After that, add the peppers.
3. To the pork, add the chicken stock, coconut aminos, vinegar, fish sauce, lime juice, and mustard greens. Bring to a boil and let simmer for 10-20 minutes.
4. In a bowl, place your zucchini noodles and then spoon the soup over it.