Three-Greens Soup with Spinach Gremolata

By LRay

Three-Greens Soup with Spinach Gremolata
To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.

4 Servings

active:

40 minutes

total:

40 minutes

Recipe by The Bon Appétit Test Kitchen

Photograph by Lisa Hubbard

January 2012

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 small onion (about 7 oz.), 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 oz.), center ribs and stems removed, chopped (about 2 cups)
• 1 bunch Swiss chard (12 oz.), center ribs and stems removed, coarsely chopped (about 8 cups)
• 1 5-ounce bag packaged spinach (not baby), stems removed (about 4 cups), divided
• 2 teaspoon (or more) fresh lemon juice
• 2 teaspoons finely grated lemon zest
• 1 tablespoon toasted pine nuts

Details

Servings 4
Cooking time 80mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat 1 Tbsp. 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 tsp. 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 Tbsp. 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.

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