Recipe: Greens Soup

Serves 4.


2 bunches dark greens
2 Tbsp. olive oil
1 onion, diced
1 clove garlic
1 large russet potato, peeled and diced
6 cups milk
1 tsp. salt
1 bay leaf
2 Tbsp. sweet butter
dash of nutmeg


Chop the tough stems out of the greens and cut into ribbons. Drop into a pot of boiling water and cook for 1 minute. Drain. Sauté onion in olive oil until fragrant, about 5 minutes. Add garlic and cook 1 minute. Add greens, potato, milk, salt and bay leaf and cook gently about 25 minutes. Remove bay leaf and discard. Puree soup in batches with blender or hand blender. Return to heat and stir in sweet butter and nutmeg. Serve nicely warm.