I love leafy greens but sometimes they can be hard to digest or a challenge to store (they take up a lot of room in the fridge). So I came up with this soup which is dense with nutrition, flavor and easy to reheat.
Servings4people
Ingredients
10ounces mixed greensSee Note Below
12ouncesbone broth stock or water
3clovesgarlicminced
.5tspapple cider or red wine vinegar
2tspRedboat Fish Sauce or two canned anchovies minced
2ouncescreamor coconut milk
2ouncespastured butter
Salt and pepperto taste
Instructions
Get out a large pot and add the broth, greens and a bit of salt.
Heat over medium heat, stirring to make sure all the greens get wilted and cooked.
Turn the heat to medium-low for about 5 minutes to let those greens get tender.
Add the garlic and cook for another minute or so. Turn off the stove top.
Carefully remove the greens with a bit of liquid and blend them in the Blendtec or use a food processor to blend.
Add the blender contents back into the pot and heat on low.
Add the remaining ingredients and continue to heat for a few more minutes.
Recipe Notes
I like using a mixture of baby spinach, chard and kale (the prewashed Power Greens from Trader Joe's is a time saver). Change it up and try adding beet or mustard greens. A little arugula add a bit of peppery fun.