Healthy Greens Soup

A foundational recipe for a greens soup that adapts to the bounty of the season. It's important to mix the bitter greens with spinach for a more pleasing taste. For a fresh tasting green soup, cook the greens only until wilted. An immersion blender is convenient, but you could also purée the soup in a blender. The rice could be replaced with some leftover mashed potatoes or yams.



Healthy Greens Soup
Adapted from the Splendid Table
Makes 8 servings

2 Tblsp solid fat or coconut oil
1 large yellow onion, chopped
1 tsp salt, divided
1/4 cup uncooked rice
1 bunch greens (such as kale, chard or beet greens)
12 oz fresh spinach
4 cups broth
pinch of cayenne pepper
fresh lemon juice

Heat the fat in a heavy skillet. Add the chopped onion, 1/4 tsp salt and sauté until softened and yellow. Reduce heat to low, add 2 tsp water and cover, stirring occasionally. Cook until the onions cook down and are a deep caramel color, about 25 minutes.

Add 3 cups water, rice and 3/4 tsp salt to a Dutch oven and bring to a boil. Lower heat to a simmer and cook 15 minutes.

Remove the ribs from the kale or chard and chop all the greens. Stir greens into the rice mixture after the 15 minutes of cooking. Simmer for 10 minutes, then add the caramelized onions, broth and cayenne. Return to a simmer for another 10 minutes.

Puree the soup with an immersion blender. Add 1 Tblsp lemon juice, or to taste. Adjust salt and pepper. Serve hot, adding a swirl of olive oil as a garnish.