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Green Soup
Green Soup
A few years back I had a summer when I ate variations of this soup all of the time. Sometimes I would throw different herbs into the pot. I would also liberally substitute radish or beet greens for mustard, or chard for spinach, etc. Serves 8.
2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper
Wash and roughly chop the greens. Place greens, cilantro, water, salt and potato in a large pot over medium-high heat. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. While greens are simmering, heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onions and a sprinkling of of salt. Cook, stirring occasionally until onions are golden brown and soft, up to 45 minutes or more. When nicely browned, add liqueur or a bit of water and stir to bring up any remaining bits in the bottom of the pan. Add cooked onions to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil and garlic. Saute for a minute or two until soft. Add to the pot. Add broth and red pepper flakes and simmer for another 10 minutes. Working in batches puree soup in a blender, or use an immersion blender in the pot. Process just until smooth, but do not over blend or the potato can make the soup gummy.
Back in the pot, return soup to a simmer. Add pepper, a dash more salt and lemon juice. Taste and adjust seasonings. Serve garnished with yogurt, feta or goat cheese.
Potato, Roasted Pepper and Mizuna Salad
Potato, Roasted Pepper and Mizuna Salad
Adapted from Epicurious.com. You can roast and peel red and yellow peppers following the directions below. The skins on purple and green peppers may be too thin for this method. Instead, consider roasting them at a lower temperature and skipping the peeling step. Serves 6.
3 pounds purple potatoes, cut into 3/4-inch pieces
1/3 cup dry white wine
3 mixed colored sweet peppers
1 3/4- to 2-ounce can flat fillets of anchovies, drained, minced
6 tablespoons white wine vinegar
3/4 cups olive or sunflower oil
1 green onion bunch, sliced
1 bunch mizuna, sliced
preparation
Place potatoes in large pot. Cover with water. Boil until potatoes are just tender. Drain well. Transfer to large bowl. Mix in white wine. Char red or yellow peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed. Rinse if necessary; pat dry. Alternatively, grill green or red peppers at a lower temperature to color and soften, without a lot of char. Cut peppers into 3/4-inch squares. Transfer to medium bowl.
Combine anchovies and vinegar in small bowl. Gradually whisk in oil. Pour 2/3 cup dressing over peppers. Add remaining dressing, green onions and mizuna to potatoes and mix gently. Season peppers and potatoes with salt and pepper. Let stand 30 minutes. Gently mix peppers into potatoes. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Beet Greens, Mizuna and Kale are ideal for this recipe but some Pac Choi leaves would work in nicely too! From the Rebar Modern Food Cookbook by Audrey Austerberg and Wanda Urbanowicz.
1 large bunch 0f Greens
1 TB olive oil
2 garlic cloves
1/4 tsp red chile flakes
1 TB balsamic vinegar
cracked pepper to taste
Stem and wash the greens. Heat a skillet over medium heat, add oil, then garlic and stir until lightly golden. Add the chiles and greens. Toss with tongs, sprinkle with salt, and cover to allow volume to steam down. Uncover and continue to toss on high heat until greens are wilted. Add vinegar. Remove greens from pan. Return pan to burner. Reduce any remaining juices and drizzle over greens. Crack pepper over the top and serve immediately.
Serves 2
