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
tablespoons extra virgin olive oil
cups chopped white onions
pounds Yukon gold or sweet potatoes, peeled, cut into 1-inch
cups chicken or veggie stock
teaspoon dried, crushed chili pepper
bunches kale or other bitter greens, collards, mustard greens, Swiss chard, stems trimmed, leaves coarsely chopped
bunch spinach, stems trimmed
cup Sour cream, crème fraiche or Greek yogurt for garnish
- 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.
- 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