EdibleUsable's Notes:
Expand2 bunches Kale Ask a question about this ingredient
1 bunch Mustard greens Ask a question about this ingredient
1 bunch collard greens Ask a question about this ingredient
1 bunch bok choy Ask a question about this ingredient
1 lemon - juiced Ask a question about this ingredient
3 tablespoons Olive oil Ask a question about this ingredient
2 garlic cloves Ask a question about this ingredient
5 small to medium new potatoes Ask a question about this ingredient
1 quart vegetable stock, chicken stock or water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
wash greens and chop into medium pieces. Wash potatoes and cut into quarters. Set aside.
Ask a question about this stepPeel and finely chop garlic
Ask a question about this stepHeat olive oil in a large soup pot over medium heat. Add garlic and sautee until slightly brown.
Ask a question about this stepAdd chopped greens. Stir and sautee greens until they are significantly wilted and some edges are browned.
Ask a question about this stepAdd the lemon juice and stir until greens are completely wilted. Add the potatoes, stock and salt. Use enough stock to cover the potatoes and greens completely. Cook, stirring occasionally until potatoes are very tender and falling apart.
Ask a question about this stepRemove from heat. Using a hand blender in the pot, or using a food processor or blender, puree the soup until smooth.
Ask a question about this stepServe with toasted sunflower seeds or toasted bread spread with goat cheese.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
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Great recipe to use up all those seasonal greens that pile up in my crisper! This made for a most excellent lunch today!