Greens Soup

Adapted this recipe from one in the Sacramento News and Review. It is the most wonderful color - it would be great for St. Patrick's Day!







Greens Soup

1 bunch dark greens (chard, kale, etc.)
2 T olive oil
1 onion, diced
1 clove garlic
1 large potato or several small potatoes, diced
6 cups soy milk (or whatever milk trips your trigger as my Mom would say)
1 t salt
1 bay leaf
1 bunch baby spinach
2 T sweet butter or skip if you want this to be vegan
nutmeg

Remove the stems from the greens and slice them. Drop into boiling water and cook one minute. Drain. If you use very young greens – you can skip this step. Saute onion in olive oil about 5 minutes. Add garlic and cook another minute. Add greens, potato, milk, salt, and bay leaf. Cook about half hour. Add spinach during the last 5 minutes. Remove bay leaf. Puree soup using your immersion blender. Add butter, if using, and nutmeg. Serve warm. Serves 4.