Three-Greens Soup with Spinach Gremolata

Ingredients

• 8 ounces collard greens chopped ( 2 cups)
• 4  garlic cloves finely grated thinly sliced
• 4 servings kosher salt and pepper black freshly ground
• 2 teaspoons juice of lemon fresh ()
• 2 teaspoons lemon zest finely grated
• 4 cups low-salt chicken broth 
• 2 tablespoons olive oil extra-virgin divided
• 7 ounces onion thinly sliced
• 1 tablespoon pinenuts toasted
• 12 ounces swiss chard coarsely chopped ( 8 cups)
• 4 cups bag packaged spinach divided (not baby)
• 1 pound yukon gold potatoes cut into 1/2" pieces

Equipment

• bowl
• knife
• pot

Directions

1. Heat 1 tablespoon oil in a small pot over mediumheat.
2. Add onion and season with salt andpepper. Cook, stirring occasionally, untilsoftened, about 5 minutes.
3. Add thinly slicedgarlic to pot. Cook, stirring constantly, for1 minute.
4. Add broth, potatoes, collards, and2 cups water; bring to a boil. Reduce heatto medium. Simmer soup until potatoes aretender when pierced with a knife, about10 minutes.
5. Add Swiss chard to pot and cook for5 minutes. Stir in 3 cups spinach and 2 teaspoonslemon juice until spinach is wilted.
6. Meanwhile, chop the remaining 1 cupspinach; place in a small bowl.
7. Add lemonzest, finely grated garlic clove, and theremaining 1 tablespoon oil to chopped spinach;toss to coat. Season spinach gremolatato taste with salt, pepper, and more lemonjuice, if desired.
8. Season soup with salt and pepper. Divideamong bowls. Mound spinach gremolata ontop of soup in bowls.
9. Garnish with pine nuts.
10. Per serving:235 calories, 9 g fat, 32 g carbohydrates
11. Bon Appétit