Root Veggie Chowder with Collard Ribbons

• 3 Tbs. orange juice
• 1 Tbs. pure maple syrup
• 2 tsp. balsamic vinegar
• 4 oz. collard greens ( 1/2 small bunch)
• 5 Tbs. olive oil, divided
• 3 cups (14 oz.) medium-diced onions
• 1 1/2 Tbs. minced fresh ginger
• 3/4 tsp. salt
• 2 medium Yukon Gold potatoes (12 oz.), peeled and diced (1 3/4 cups)
• 1 lb. carrots, peeled and cut into medium dice (2 1/2 cups)
• 1/2 large rutabaga (12 oz.), peeled and cut into medium dice (2 13 cups)

1. Combine orange juice, maple syrup, and vinegar in glass measuring cup.
2. Set aside.
3. Remove stems from collard leaves by holding a stem with 1 hand and ripping leaf off each stem with other hand.
4. Stack 5 or 6 leaves at a time, roll up lengthwise, and cut into 1/4-inch-wide ribbons.
5. Chop ribbons into 2- to 3-inch lengths.
6. Set aside.
7. Heat 2 Tbs.
8. oil in Dutch oven over medium heat.
9. Add onions, and season with salt, if desired.
10. Cover, and cook 6 to 7 minutes.
11. Uncover, and cook 15 minutes more, or until onions are lightly golden.
12. Add ginger, and cook 30 seconds.
13. Add 7 cups water and salt, and bring to a boil.
14. Reduce heat to medium-low, partially cover, and cook 15 minutes.
15. Remove from heat.
16. Heat 1 Tbs.
17. oil in large skillet over medium-high heat.
18. Add potatoes, and season with salt, if desired.
19. Cook 6 to 8 minutes, or until potatoes are well-browned on at least 2 sides, stirring occasionally.
20. Transfer to bowl.
21. Add 1 Tbs.
22. oil to same skillet.
23. Add carrots, and cook 6 to 8 minutes, or until well-browned on at least 2 sides.
24. Transfer to bowl with potatoes.
25. Add remaining 1 Tbs.
26. oil to same skillet.
27. Add rutabaga, and cook 6 to 8 minutes, or until well-browned on at least 2 sides, stirring occasionally.
28. Transfer to bowl with potatoes.
29. Add vegetables to onion broth, and bring to a boil.
30. Reduce heat to medium-low, and simmer 9 minutes, or until vegetables are tender.
31. Add collard greens, and cook 5 minutes.
32. Stir in 1 to 2 Tbs.
33. of orange juice mixture.

orange juice, maple syrup, balsamic vinegar, collard greens, olive oil, onions, fresh ginger, salt, potatoes, carrots

Taken from www.vegetariantimes.com/recipe/root-veggie-chowder-with-collard-ribbons/ (may not work)