 | | Directions |
- Wash greens. Chop coarsely, removing any large stems.
- Heat oil or butter in saucepan, 3 quarts or larger, add onion and potato and cook, stirring occasionally, until soft, 5 - 10 minutes. (Don't brown.) Add greens and stir 1-2 minutes, until they wilt. Add water or broth and simmer until greens are tender (time will vary with age and type of greens--only 2-3 minutes for very tender greens such as lettuce) .
- Purée in blender, food processor, or food mill (in batches, if necessary--don't over-fill machine).
- Return to pan and stir in milk. Heat to serving temperature, but don't boil. Add salt, pepper, and nutmeg to taste. Ladle into serving bowls and swirl a tablespoon or two of cream into each bowl. Garnish, if desired, with a few radish slices, carrot curls, or sprigs of fresh herbs.
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Prep Time: 25 minutes
Cook Time: 0 minutes
Container: large sauce pan, blender or food processor
Servings: 4
|  | | Ingredients | | - | | 2 tablespoons butter or olive oil |
| - | | 1 large onion, chopped |
| - | | 1 medium to large potato, chopped or grated |
| - | | 2 quarts lightly packed spinach or lettuce leaves, or other mild flavored greens |
| - | | 1 cup broth or water |
| - | | 1 cup milk |
| - | | 1/4 teaspoon nutmeg, or to taste (optional) |
| - | | salt and pepper to taste |
| - | | 1/4 cup cream, or more (optional, but delicious) |
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