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Green Soup

2 bunches greens (kale, chard, spinach, collards…)
1 few scallions, sliced
1 medium potato, cubed
1 yellow onion, sliced
3-4 cloves garlic, minced
salt & pepper
1 Tbs. fresh lemon juice
pinch of cayenne
3-4 cups vegetable stock

Wash and chop the greens. Combine in a large pot with ~3 cups water, scallions, potato, and a pinch of salt. Bring to a boil and let simmer for ~30 minutes.

Meanwhile, saute onion and garlic in olive oil until soft and golden, up to 40 minutes. Add to soup pot, along with vegetable broth. Blend in batches, or with an immersion blender. Add lemon juice, cayenne, and more salt and pepper to taste. If the soup is too thick, add stock as necessary. Adjust seasonings. Serve with a drizzle of olive oil and crumbled feta or goat cheese.

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