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
Ingredients
- Aromatics
-
4 tablespoons
extra virgin olive oil
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2 cups
chopped white onions
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2 pounds
Yukon gold or sweet potatoes, peeled, cut into 1-inch
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8 cups
chicken or veggie stock
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1/2 teaspoon
dried, crushed chili pepper
- Bitter Greens
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4
garlic, minced
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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
Directions
- Aromatics
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Heat 2 tablespoons olive oil in heavy large pot over medium heat.
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Add onions and sauté until tender and golden, about 8 minutes.
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Add potatoes; sauté 3 minutes.
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Add 8 cups stock and crushed red pepper.
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Bring to boil. Reduce heat.
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Simmer until potatoes are tender, about 20 minutes.
- Bitter Greens
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Heat remaining 2 tablespoons oil in another heavy large pot over medium heat.
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Add garlic; sauté until fragrant, about 1 minute.
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Add greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
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Add sautéed greens to potato mixture.
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Working in batches, purée soup in blender until smooth.
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Return soup to pot and bring to simmer, thinning with more water, if desired.
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Season soup to taste with salt and pepper.
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Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices.
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Ladle soup into hot bowls. Add dollop of sour cream, crème fraiche or Greek yogurt to each bowl.
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Garnish soup with sliced spinach leaves, serve and enjoy!
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