Suppengrün is the German version of the aromatic vegetables that form the base of many stews and braises (Mirepoix in French, Soffritto in Italian), which translates to "Soup Greens." This variation uses leek or onion, celery root (a.k.a. celeriac), and carrot. There are two ways to use suppengrün: to make a liquid base for a soup, boil large chunks of each for a few hours, and then discard the spent vegetables. Add some parsley and salt and you have a simple veggie stock. Or, if you're preparing a meat dish or a braise, prep first: peel the celeriac, use only the white and light-green parts of the leek, and discard carrot tops. Chop all three veggies into a small, 1/2" dice, and sauté in a fat (oil or butter), until aromatic.
Split Pea Soup is an easy, make-ahead dish that reheats well and is perfect for Fall. Most collard green recipes call for ham hocks or chicken stocks to help add flavor, but collard greens can be prepared vegetarian friendly as well! Collards are much like kale or chard but much tougher and so require more cooking, so this recipe cooks the collards low and slow, and add the sweetness from the sorghum and onions. This process will make at least two different meals (or two courses for a sumptuous dinner!) The long, slow cooking really lets the roast shine, and the rich sauce can be used to make a pasta sauce at the end. You'll need a heavy-bottomed braising pot like a Dutch oven. It should be wide enough to hold the roast with space between the meat and sides of the pan, and should be at least six inches deep.
