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Greens and Garlic Soup
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

An easy recipe for a spring greens and garlic soup, with sautéed garlic, collard greens, spinach, and green onions.

Recipe Type: Dinner
Makes: 4 servings
Author: Brooklyn Supper
Ingredients
  • 3 tablespoons unsalted butter
  • 8 large cloves garlic , ends trimmed, smashed, skin removed, and rough chopped
  • 1 cup collard greens , cut into 1/2-inch ribbons
  • 1/2 cup diced scallions
  • 4 cups young spinach
  • 1 quart vegetable or chicken stock
  • pinch ground cayenne pepper
  • splash rice wine vinegar
  • sea salt and black pepper to taste
  • quark for serving (optional)
Instructions

  1. Heat a large stock pot over medium-low heat. Add the butter. Once melted, add garlic and cook for 5 - 7 minutes, stirring often to ensure garlic doesn’t brown at all. Once garlic is soft, add the collards and cook for 2 minutes more.

  2. Stir in the broth, bring soup to a gentle boil, then turn heat down to a simmer, and cook for 15 minutes. Toss in the scallions and spinach leaves, stir, and turn heat off. Set aside for 4 – 5 minutes. Then carefully purée the soup, working in batches if needed. Soup should have a smooth, velvety texture.
  3. Pour back into the stock pot, and heat over low heat. Add sea salt and pepper to taste, as well as the cayenne and rice wine vinegar.
  4. Ladle into bowls and serve with a swirl of diluted quark or crème fraîche.