This week's CSA haul of kale, collards, chard and cabbage was perfectly timed with my acquisition of an immersion blender. This many greens calls for special reinforcements!! Time to puree them up into a soup. First, prepping and washing them all...love my salad spinner for this. I just put the chopped greens in the basket, fill it up with water, swish & drain, repeat.
(I even took out almost a gallon-size plastic bag's worth before this photo, for rob's breakfast scramble creations.)
- Saute lots of chopped onion and the chopped chard stems in olive oil in a large pot.
- Add 3 cloves chopped garlic.
- Spice to taste - I used Penzey's Mural of Flavor; ended up adding a bit of Black & Red and smoked paprika at the end.
- Add 1/2 head cabbage, chopped. Cook for a few minutes, until wilted.
- Add a load of mixed chopped greens - kale, collards, chard.
- Add 3 medium potatoes, cubed.
- Cover with 2 cartons chicken broth (or vegetable broth).
- Simmer until potatoes are tender, about 20 minutes.
- Puree with an immersion blender.
- Add a splash of lemon or lime juice, and optional - a bit of half & half or heavy cream.
The new blender - yes, it's green!
I had a hunk of stale French bread, so I also whipped up some homemade croutons. Though the color is a bit alarming, this was really good. Greens have been conquered!
No comments:
Post a Comment