Three-Greens Soup with Spinach Gremolata
A hearty and nutritious soup featuring three types of greens - collards, Swiss chard, and spinach - simmered with potatoes in chicken broth and topped with a fresh spinach gremolata and pine nuts.
Ingredients
- •2 tablespoons extra-virgin olive oil, divided
- •1 small onion
- •to taste Kosher salt and freshly ground black pepper
- •4 cloves garlic
- •4 cups low-salt chicken broth
- •1 pound Yukon Gold potatoes
- •½ bunch collard greens
- •1 bunch Swiss chard
- •1 bag packaged spinach
- •2 teaspoons fresh lemon juice
- •2 teaspoons lemon zest
- •1 tablespoon toasted pine nuts
Cooking Instructions
- 1.
Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, 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.
16 min
- 2.
Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted.
5 min
- 3.
Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
5 min
- 4.
Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.
3 min