To save yourself some chopping, look for bags of mixed, pre-cut braising greens, available at some supermarkets. (Buy spinach separately for the gremolata.) Serve with warm bread for a filling main course.
Ingredients
Makes 4 servings
Step 1
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, 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.
Step 2
Add Swiss chard to pot and cook for 5 minutes. Stir in 3 cups spinach and 2 teaspoons lemon juice until spinach is wilted.
Step 3
Meanwhile, chop the remaining 1 cup spinach; place in a small bowl. Add lemon zest, finely grated garlic clove, and the remaining 1 tablespoon oil to chopped spinach; toss to coat. Season spinach gremolata to taste with salt, pepper, and more lemon juice, if desired.
Step 4
Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.
Nutrition Per Serving
How would you rate Three-Greens Soup with Spinach Gremolata?
Leave a Review
Reviews (32)
Back to TopDelicious. Flat out. This soup will reward you the better the quality of ingredients you put in. If you make your own chicken broth, it's next level, use store bought Campbell's stock, it's okay. Use fresh pungent garlic, flavour ratchets up a notch, use older stale garlic, it's okay. Did you forget the lemon juice in the soup? Flavours are all there, just not as defined and stand out. Squeeze fresh lemon over the soup and the citrus brightens and clarifies the savoury flavours in play here. Don't be afraid to spend a little more on a good quality chicken broth here-- or make your own (I usually just make some from a chicken dinner and always have a couple servings of broth in the freezer). I'm an unrepentant carnivore who tends to forget about vegetables that aren't potatoes, and I go out of my way to make and eat this soup. Wonderful!
Aureillius
Victoria, BC, Canada
11/9/2020
Left potatoes out, used vegetable broth instead of chicken. Added red Pepper flakes and a local seasoning sauce like the veggieknorr bouillon another reviewer added. A dollop of sour cream to serve. It was....is amazing. Will definitely make again.
cybercat919
Boise, Idaho
1/1/2019
A small correction to my review... No potatoes added, but I added a large veggieknorr bouillon cube... Tasted divine !!
manju1
Pune, india
3/19/2016
To put it in short, A delightfully simple , healthy and great tasting soup ..
manju1
Pune, India
3/19/2016
This is a delicious soup that just so happens to be very healthy too!
comidadeliciosa
Tucson, Arizona
1/7/2015
Forgot the user rating!
comidadeliciosa
Chesapeake, Virginia
12/3/2013
This is a wonderful soup! I can't say enough about it! Chock-full of greens and loaded with good nutrition. The gremolata is the ultimate soup for me. Making it today with stock from left-over Thanksgiving turkey.
comidadeliciosa
right now Chesapeake, Virginia
12/3/2013
优秀的配方。美味的汤。我跟着所有的年代teps as instructed, with one exception. I substituted Yukon Gold potatoes for sweet potatoes. Think it complimented the greens perfectly.
wiczka
11/15/2012
Coming from the south and growing up eating greens seasoned with fatty pork like bacon and ham hocks, I really miss my greens. We just don't eat like that these days. This recipe is wonderful because it is loaded with flavor without all the bad fat. The gremolata is the star of this dish for flavor while the soup offers the wonderful nutrition of the greens. This is one of my favorite recipes. Thanks, EPI!!
jjones4137
Austin Texas
8/12/2012
Really wanted to like this soup. I followed it exactly and it was just ok. The second day I added a little chicken and some black beans. Still just ok. Although I am sure my body loved it, health wise.
Anonymous
Massachusetts
8/3/2012
I took the suggestion offered and purchased a bag of pre-washed, mixed greens, which contained, collard, mustard, turnip and spinach greens. I added the whole bag after cooking the potatoes for about 5-7 minutes. It worked beautifully. I also used baby spinach for the gremolata because it's what I had on hand, and it too worked beautifully. I love this recipe and will make it over and over again. It's absolutely soul satisfying!
Anonymous
California
3/23/2012
I tried this recipe. It started out a bit bland but after adding some paprika, rad pepper and a little bit of mustard powder it perked right up. I will deff make this again.
Anonymous
Durham, NC
2/26/2012
Add 1-2 cans of cannellini beans or chick peas for protein (to make it more filling). Double the gremolata, and, if you like heat, add some crushed red peper flakes. Next time, I'll use parsley for a traditional gremolata (rather than spinach) and/or mushrooms for more flavor. Good and practical for lunch for the week--but not a showstopper for guests.
efgelber
Brooklyn, NY
2/21/2012
Very delicious. I used Leaks instead of onion and added White Pepper for a kick! Also added the mushrooms as in another review which gave it nice added dimension.
mpaitchel
pelham, nh
2/19/2012
This recipe has absolutely no flavor.I won't make it again.
Anonymous
Nevada
2/15/2012
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