Cooking greens are available everywhere this fall. They thrive in the cool weather. A cooking green is one of the more hearty leafy green vegetables. Kale, swiss chard, collards, spinach and mustard greens are the most common during the fall. I eat these at two or three meals each day. They can be finely chopped and added to eggs, tacos, sandwiches and soup. Here is a recipe for greens soup that is healthy, delicious and a good local ingredient to use this fall. This is my version, but I read a bunch of recipes and recommend Deborah Madison’s Local Flavors Cookbook for more tips.
Bunch of swiss chard (I measure as a big handful of 15 leaves)
Bunch of spinach (15 big leaves or 4 cups of baby spinach)
1 onion, diced
2 cloves of garlic, diced (Use 3 if you love garlic)
2 small potatoes, diced finely (Lentils or rice could substitute as a thickener)
Pinch of Fresh tarragon (or other fresh herb)
4 cups of Organic Vegetable Stock
Goat cheese as a topping
Saute the onions in 1 tblsp olive oil or butter. They should turn slightly opaque and be soft after a few minutes. Add the potatoes and a little vegetable stock. Wash your two bunches of greens and chop them into long ribbons. I removed the center of the swiss chard and froze for a future veggie stock. When the potatoes have softened after about five minutes, add the garlic and the greens. Depending on the size of your pot, you may need to add the greens by the handful and watch them wilt into the pot. Add the tarragon when the greens have wilted. Add the stock and simmer for about 15 minutes. It should not boil, but only have bubbles on the surface. Use an immersion blender to make a creamy soup. You can also use a blender, but let the soup cool to be safe.
Add goat cheese and more fresh herbs to the soup. Enjoy.
Amy Hetager, Local Organic Meals on a Budget blogger