No one will know that for this flavorful dish you used almost-over-the-hill greens that lurk in your vegetable bin. Or ask friends for some greens from their abundant gardens.
- 1 Tbsp olive oil
- ¼ tsp Kosher salt
- 1 bunch green onions or about 1 cup yellow onion
- 4 garlic cloves, peeled and smashed
- 3 cups chicken or vegetable stock, low-sodium
- 8 ounces mixed leaves, such as spinach, romaine, arugula
- ¼ cup loosely packed parsley, stems removed
- ⅛ tsp cayenne
- ½ Tbsp fresh lemon juice (about half a large lemon)
- Garnish options: avocado, green onion, radishes, yogurt
1. Sauté green onions and garlic cloves in olive oil and salt until soft, about 4 minutes.
2. Add stock and cayenne, bring to a boil, reduce to simmer and cook for another 5 minutes.
3. Turn off the stove, add lettuce, stir and let sit until leaves are wilted, 1 to 2 minutes.
4. Cool slightly. Add parsley and transfer to a blender in batches. Blend for a smooth texture.
5. Add a squeeze of lemon juice to brighten flavor, but not too much or the soup will become tart. Serve warm or cold with garnishes of your choice.
Per serving: 161 calories, 10g protein, 13g carbohydrates (3g fiber), 9g fat (2g sat fat, 7g mono/poly), 443mg sodium
Remember, the darker the greens, the better the flavor.