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question about cooking a soup with greens. . .

  • j
  • j8715 Jan 27, 2011 08:03 AM
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If I make a soup with dark greens (kale perhaps, or maybe collared greens) will it hold up for a few days in the fridge or will it turn into a disgusting army green colored mess after a day?

I want to do some kind of ham + beans + greens thing but i want it for lunches throughout the week.

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  1. It has always worked fine for me in minestrone that I keep for days and even freeze, you just might not want to cut it too fine.

    1 Reply
    1. re: escondido123

      I always make soup on Sunday, and half is for dinner Wednesday, and the other half goes in the freezer. I often use dark greens, and it's very good. Not disgusting at all. :)

      If you're worried, I'd just suggest not to chop the greens too fine, that's all. But no, I've never known kale, at least, to leech its color into the soup.

    2. If you add a bit of acid to your soup recipe (e.g. lemon juice) you'll find that the greens will hold up a bit longer. But remember to add your greens late in the cooking process. They only need to cook a short time, lest they become overcooked and gummy.

      1. I've had a kale soup in my fridge for the past few days and there has been no change in color.

        1. I make a kale, tomato, and white bean soup and it stays fine in the fridge. I cut the kale into ribbons, not too thin, and it hold up well.

          1. I've made Caldo Verde--kale, potatoes, chourico, white beans, chicken broth, some lemon juice--and I haven't had a problem with color or sludginess. I don't overdo the kale though and just cut off the stalk and slice it thinly. It keeps well for lunches during the week.

            1 Reply
            1. re: noodlepoodle

              Yeah the kale turned out fine.

            2. Why not chop up the greens and just throw the fresh greens in your soup when you reheat it?

              1. Kale will be fine sitting a few days fridge, as are mustard greens, turnip greens, broccoli greens, and I imagine collards would be too. I've had problems with spinach and cilantro, but they're a lot finer. Based on the results from spinach (which is fine cooked in any other form), I haven't tried chard. Though, spinach stirred into a dal at the end of cooking holds up well.