Introduction
Discover the comfort and simplicity of our Three-Greens Soup with Spinach Gremolata. This vibrant, hearty soup is a blend of earthy flavors that celebrate spring’s bountiful greens.
Tips for this recipe
For optimal taste and texture, ensure the potatoes are cut uniformly. Use fresh ingredients whenever possible to enhance the natural flavors of each vegetable.
Why you will love this recipe
This soup is not just a dish; it’s an experience. With its rich depth from chicken broth and unique greens combination, every spoonful promises both nutrition and culinary delight.
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 potatoes, cut into 1/2″ pieces
- 1/2 bunch collard greens (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 5-ounces bag packaged spinach (not baby), stems removed (about 4 cups), divided
- 2 teaspoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
Adviced equipment
- Blender or Immersion Blender
- Cutting Board
- Chef’s Knife
- Skillet (Fry Pan)
- Slow Cooker
- Mixing Bowls
- Measuring Cups & Spoons
- Whisk
- Glass Soup Bowl
- Serving Spoons
- Garlic Press
History of the recipe
The Three-Greens Soup with Spinach Gremolata has its roots in Mediterranean cuisine, where fresh greens and a zesty lemon touch are common. The original concept is to embrace the natural flavors of spring produce but adding creativity by incorporating spinach reminiscent of the Italian classic gremola.
Fun facts about this recipe
Did you know that combining different types of leafy greens not only adds depth to the flavor but also increases nutritional value? The fusion of Yukon Gold potatoes, collard greens, and Swiss chard creates a unique texture. Additionally, using spinach as both an ingredient and inspiration for garnish is a nod to the versatility of this popular green.
