West Indies Pepperpot Soup

This recipe is from City Tavern Restaurant. They claim that Pepperpot Soup was the soup General George Washington fed his troops during the Revolutionary War. It has been adapted to today's busy lifestyle, but when I tasted it, I could imagine myself sitting in a cozy cabin next to the fireplace. Its a savory, spicy experience and fits the bill for comfort food in my book. The ingredients may be a little different, but it's worth it.

Ingredients:
2 lb cubed roast beef
2 T vegetable oil
1 medium white onion
4 garlic cloves chopped
1/4 habanero pepper, seeded and chopped (this is a hot one so be careful!)
1 c chopped green onion
1 lb taro root, peeled and diced (a little slimy raw, but it doesn't cook that way. It is the texture of a potato with a mild flavor)
1 gallon beef stock
2 bay leaves
1 t chopped fresh thyme (1/3 t dried)
1 T fresh ground allspice (1 t dried- though I think it could have used a touch more)
1 T freshly ground black pepper, plus more
1 lb collard greens rinsed and chopped
salt

Directions:
In a large stock pot, saute the onion and garlic in oil over high heat for 3-5 minutes, until onion is translucent. Add green onions and taro root. Saute 3-5 minutes until translucent. Add the stock, bay leaves, thyme, allspice, and pepper. Bring to a boil over high heat. Add beef. Reduce heat to medium and cook until beef and taro root are tender.

Stir in collard greens. Reduce the heat and simmer for about 5 minutes, until the collard greens are thouroughly cooked. Add habanero pepper. Season with salt and pepper to taste.

From: City Tavern Restuarant, Philadelphia, PA