Three-Greens Soup with Spinach Gremolata

Ingredients for Three-Greens Soup with Spinach Gremolata

• 2 matskedar extra jungfruolivolja, delad

• 1 small onion (about 200g ), thinly sliced

• Kosher salt och nymalen svartpeppar

• 4 garlic cloves, 3 thinly sliced, 1 finely grated

• 950ml low-salt chicken broth

• 450g Yukon Gold potatoes, cut into 1/2" pieces

• 1/2 bunch collard greens (230g), centre ribs and stems removed, chopped (about 475ml )

• 1 bunch Swiss chard (350g), centre ribs and stems removed, coarsely chopped (about 8 cups)

• 1 140g bag packaged spinach (not baby), stems removed (about 950ml ), divided

• 2 teaspoons (or more) fresh lemon juice

• 2 teskedar finrivet citronskal

• 1 tablespoon toasted pine nuts

How to make Three-Greens Soup with Spinach Gremolata

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 475ml 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 spinach and 2 teaspoons lemon juice until spinach is wilted.

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.

Season soup with salt and pepper. Divide among bowls. Mound spinach gremolata on top of soup in bowls. Garnish with pine nuts.

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