Yield: 4 servings
Time: 1 hour
2 tablespoons extra-virgin olive oil
3 spring onions, sliced
4 garlic cloves, sliced
6 cups chopped greens (leaves only), such as Swiss chard, kale, beet greens, or collards
Black pepper, to taste
2 large eggs
Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Serve with garlicky croutons and Parmesan cheese!
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.