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!
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| 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! :)
