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Author Notes: It is the easiest and yummiest way to get tons of bitter greens into your diet and it freezes beautifully! I have made it and enjoyed it for years with friends and family, and everyone always asks for the recipe. —janice twomey
- 4 tablespoons extra virgin olive oil
- 2 cups chopped white onions
- 2 pounds Yukon gold or sweet potatoes, peeled, cut into 1-inch
- 8 cups chicken or veggie stock
- 1/2 teaspoon dried, crushed chili pepper
- Heat 2 tablespoons olive oil in heavy large pot over medium heat.
- Add onions and sauté until tender and golden, about 8 minutes.
- Add potatoes; sauté 3 minutes.
- Add 8 cups stock and crushed red pepper.
- Bring to boil. Reduce heat.
- Simmer until potatoes are tender, about 20 minutes.
- 4 garlic, minced
- 2 bunches kale or other bitter greens, collards, mustard greens, Swiss chard, stems trimmed, leaves coarsely chopped
- 1 bunch spinach, stems trimmed
- 1/2 cup Sour cream, crème fraiche or Greek yogurt for garnish
- Heat remaining 2 tablespoons oil in another heavy large pot over medium heat.
- Add garlic; sauté until fragrant, about 1 minute.
- Add greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture.
- Working in batches, purée soup in blender until smooth.
- Return soup to pot and bring to simmer, thinning with more water, if desired.
- Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices.
- Ladle soup into hot bowls. Add dollop of sour cream, crème fraiche or Greek yogurt to each bowl.
- Garnish soup with sliced spinach leaves, serve and enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens