1 bunch of collard greens, 1 bunch kale, 1 (14.5 oz.) can diced tomatoes with basil, oregano, and garlic, 1 (14.5 oz.) can crushed tomatoes, 1 (8 oz.) can tomato sauce, 3 Roma tomatoes, chopped, 5 small russett potatoes, cubed, 1 cup white onions, chopped, 2 stalks celery, chopped, 3 garlic pods, minced, 1/2 teaspoon red pepper flakes, 1 bay leaf, 1/4 teaspoon dried thyme, 1/4 teaspoon dried cumin, 1/4 teaspoon dried basil, 1/2 teaspoon dried oregano, salt, and black pepper to taste, 2 large carrots, chopped, 1 (2.5 lb.) rotisserie chicken, bones removed and chopped, 3/4 cup parmesan cheese, shredded’
Wash and clean the collards and kale in cool water, remove stems and chop, set aside. Get out a skillet, add about 2 tablespoons extra virgin olive oil, add the onions and celery saute until the onions are translucent. Add 6 cups of water and 2 1/2 tablespoons chicken soup bouillon, bring to a rapid boil. Add the potatoes, cook for 10 minutes, or until fork-tender. Reduce the flame to a simmer, add the basil, cumin, thyme, bay leaf, crushed tomatoes, diced tomatoes, and tomato sauce. Simmer for 10-12 minutes. Add the collards, kale, fresh tomatoes, and carrots cook for another 10-12 minutes. Taste adjust dry seasoning as needed. Add the cheese, mix well stir until it melts. When ready to serve, add some chopped green onions, a dollop of sour cheese, and sprinkle a little more parmesan cheese on top.