One of the greens I'm growing in my garden this year is turnip greens. I had never had turnip greens before and quite frankly, I was a little put off by them because of how bitter everyone said they were. I feared my culinary capabilities wouldn't be enough to mask the unpleasant bitterness often associated with this prickly little green. I was tarded.
I'm a big fan of creamed spinach so I figured a creamy vehicle would be the best way to try this new green. Sure, potato soup sounds a little too heavy for mid June, but I was excited to already be harvesting vegetables from my garden. So take that.
Potato Soup with Turnip Greens
1 small yellow onion, diced
2 cloves garlic, minced
2 tsp olive oil
1 celery stalk, diced
1 carrot, peeled and diced
2 tsp ground rosemary
2 cups tightly packed turnip greens, stemmed and chopped
1 tbs margarine
1 tbs flour
3 cups vegetable broth
2 large russet potatoes, peeled and chopped
In a large soup pot, saute onions and garlic in oil until onions become translucent. Add celery, carrot and rosemary and saute for about 5 minutes, or until carrots become soft. Add greens with 1 tbs of water and cover veggie mixture to steam the greens for about 3 minutes. Add margarine and flour and stir constantly for about 1 minute to coat vegetables. Slowly add in the broth while stirring the vegetables. Bring broth and veggie mixture to a boil and and the potatoes. Cook until potatoes can be easily pierced with a fork.
At this point you have some options with what you do next. You can a) eat the soup as is, b) add 1/2 cup nondairy milk or cream to make it richer, or c) use an immersion blender to make it thicker and creamier. I opted for b and c. I certainly recommend substituting whatever greens you have on hand as well!