Leafy greens are a food powerhouse, there’s no doubt about it. Eating them the same way day after day (salads, sautéed spinach and kale chips are getting old) is boring, so today, I share one of my favorite ways to use greens – in soup!
I thank my dear friend Molly for this delicious recipe. She said she found a variation of this in a cookbook, but I’m not sure which cookbook, so we can just give her the credit!
Fresh, in-season greens are relatively inexpensive and easily accessible, and this soup is a healthy and easy way to get tons of those leafy greens into one tasty bowl.
This soup can be made with a single type of green or a combination of several types, and by adding a protein you can make it even more filling. It’s great paired with a big salad, or served as a soup starter to an entrée.
For this version, I started with a medium yellow onion, three garlic cloves and 1 tablespoon of ghee (you can use olive oil or coconut oil instead of ghee) and 48oz of chicken broth. Substitute vegetable broth if you prefer.
For my greens, I used a big bunch of swiss chard (washed and bottom of the stalks removed), about 6 small bunches of fresh spinach (washed and the bottom of the stalks removed) and one small bunch of kale (the stalks on the kale were short, so I just left them on). Just use whatever you have on hand.