We are getting alot of greens out of our garden still. I’ve made sauteed greens, stir-frys, salads, rice/lentil/greens combinations, daal and was running out of ideas. I found this recipe in my recipe stash. I think it is 20 years old and I think it came from Southern Living magazine. I did change it somewhat. (They had chicken broth, I added some more herbs and used a combination of greens) The basics are the same. It is tasty and holds up well in the fridge for use within a week-no more. Not freezable.
Makes about 8 servings
Takes about 1 hour to make
2 large shallots, chopped or 1 large shallot & 1 medium leek (washed well and sliced)
2-4 garlic cloves, peeled & pressed
2 T grapeseed oil
4 C Better Than Bouillon Not Chicken
4 C cleaned and shredded or torn in bits greens (I used arugula, chard, mixed greens and New Zealand spinach
2 medium zucchini, chopped
1 tsp Italian seasoning
1 tsp fresh oregano
1 tsp fresh thyme
1/2 tsp dried marjoram
salt & pepper to taste
a slice of French baguette or 1/2 a slice of French bread per bowl, toasted
1/4 C grated parmesan or Pecorino Romano cheese
Saute shallots and garlic in oil in a large saucepan or Dutch oven, add broth, veggies and herbs. Bring to a boil and turn down to a simmer and cook for 15 minutes. Stir the pan to cook evenly. Add salt and pepper to taste, stir and simmer another 5-10 minutes. Adjust the seasonings.
Right before serving, toast the bread and add some cheese on top and broil until semi-melted. Drop on top of the soup in each bowl.
Serve immediately. Have some olive oil on the table for your guests to drizzle on top.