Three-Greens Soup with Spinach Gremolata

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. 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. 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. 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. 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