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Ingredients
- 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
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Preparation
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.
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