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Categories:
extra-virgin olive oil onion kosher salt garlic low-salt potatoes collard greens Swiss chard packaged spinach lemon juice lemon zest nuts
Viewed: 6 - Published at: 7 years agoIngredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 small onion (about 7 ounces), thinly sliced
- Kosher salt and freshly ground black pepper
- 4 garlic cloves, 3 thinly sliced, 1 finely grated
- 4 cups low-salt chicken broth
- 1 pound Yukon Gold potatoes, cut into 1/2" pieces
- 1/2 bunch collard greens (8 ounces), center ribs and stems removed, chopped (about 2 cups)
- 1 bunch Swiss chard (12 ounces), center ribs and stems removed, coarsely chopped (about 8 cups)
- 1 5-ounces bag packaged spinach (not baby), stems removed (about 4 cups), divided
- 2 teaspoons (or more) fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 1 tablespoon toasted pine nuts
Method
- 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.
- Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons 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 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
- Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.
