The classic Spanish version calls for turnip greens and Spanish chorizo (not at all like Mexican.) In the past I have used kielbasa but what I had on hand was collard greens and Alabama's Conecuh hickory smoked sausage. And a bunch of broth left over from boiling the turkey carcass.
Accompanied by John's bread, hot from the oven, and a salad of spinach, red cabbage, and tangerines with blue (for John) or goat (for me) cheese, it was a more than worthy iteration of the classic. Goodbye, kielbasa--it's Conecuh from now on!
5 quarts turkey broth (or whatever broth you choose)
1 package chopped collar (or kale) greens
1 can garbanzos, undrained
1 can cannellini beans, undrained
1 pkg Conecuh sausage, cut into bite size pieces
2 onions, chopped
1 red (or green) pepper, also chopped
about half a head of garlic, peeled and chopped
two medium red potatoes, chopped
2 bay leaves
2 pkg Goya Sazon
Bring the broth to a boil, stir in greens and beans. In a skillet, brown the sausage then add to soup. In the sausage fat, sauté the onions, pepper, and garlic and add to soup. Throw in the chopped potatoes, a couple of bay leaves, and the Sazon.
Simmer about an hour. Taste to decide if you need salt. Freezes well.
