courtesy of Bon Appetit
Great winter soup full of flavor and nutrition! Feel free to add other ingredients if you'd like. I love Gremolata! Think of it like a pesto. It is an herb condiment from Italy, typically made up of lemon zest, garlic and parsley and can be added to all sorts of dishes!Ingredients
2 tablespoons extra-virgin olive oil, divided
1 small onion (about 7 ounces), thinly sliced
Kosher salt and freshly ground black pepper
4 garlic cloves, 3 thinly sliced, 1 finely grated
4 cups low-salt chicken broth
1 pound Yukon Gold, or Russet potatoes, cut into 1/2\" pieces
1/2 bunch collard greens or kale (8 ounces), center ribs and stems removed, chopped (about 2 cups)
1 bunch Swiss chard (12 ounces), center ribs and stems removed, coarsely chopped (about 8 cups)
1 bunch arugula,stems removed (about 4 cups), washed thoroughly
2 teaspoons (or more) fresh lemon juice
2 teaspoons finely grated lemon zest
1 tablespoon toasted pine nutsMethod
- Heat 1 tablespoon oil in a small pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add thinly sliced garlic to pot. Cook, stirring constantly, for 1 minute. Add broth, potatoes, collards or kale, and 2 cups water; bring to a boil. Reduce heat to medium. Simmer soup until potatoes are tender when pierced with a knife, about 10 minutes.
- Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups arugula and 2 teaspoons lemon juice until arugula is wilted.
- Meanwhile, chop the remaining 1 cup arugula; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped arugula; toss to coat. Season arugula gremolata to taste with salt, pepper, and more lemon juice, if desired.
- Season soup with salt and pepper. Divide among bowls. Mound arugula gremolata on top of soup in bowls. Garnish with pine nuts.