Name: Three-Greens Soup with Spinach Gremolata
Yield: Makes 4 servings
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 (or more) fresh lemon juice; 2 teaspoons finely grated lemon zest; 1 tablespoon toasted pine nuts

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Three-Greens Soup with Spinach GremolataLisa Hubbard

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.

Recipe notes

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