Three-Greens Soup with Spinach Gremolata

The other night I was looking for something warm and nutritious to cook that included some of the beautiful greens that are still at the farmer's market. I found this recipe in the latest issue of bon appétit, and it was so lovely! Perfect on a cold winter night! The flavor is earthy and lemony; anytime there's gremolata or pine nuts involved I'll probably be happy. And it's super easy to make!

The beautiful greens (and reds) all rinsed

Here is the recipe, copied from the January 2012 issue of bon appétit:

Three-Greens Soup with Spinach Gremolata
4 servings; 40 minutes total

2 Tbsp. extra-virgin olive oil, divided
1 sm onion thinly sliced
s & p
4 garlic cloves, 3 thinly sliced, 1 finely grated
4 cups low-salt chicken broth
1 lb Yukon Gold potatoes, cut into 1/2" pieces
1/2 bunch collard greens (8 oz.), center ribs and stems removed, chopped (about 2 cups)
1 bunch Swiss chard (12 oz.), center ribs and stems removed, chopped (about 8 cups)
1 5-oz bag packaged spinach (not baby; I used fresh), stems removed (about 4 cups), divided
2 tsp. (or more) fresh lemon juice
2 tsp. finely grated lemon juice
1 Tbsp. toasted pine nuts

Heat 1 Tbsp. oil in a pot over medium heat. Add onion and season with s&p. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring occasionally, for 1 minute. Add broth, potatoes, collards, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.

Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 tsp. lemon juice until spinach is wilted.

Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 Tbsp. oil to chopped spinach; toss to coat. Season spinach gremolata to taste with s&p and more lemon juice if desired.

Season soup with s&p. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.

Enjoy! :)