This delicious, fragrant soup acts like a springtime tonic and helps chase colds away. Use any dark greens, choosing the youngest and most brightly colored leaves (these pack the most nutritional benefits).
1 tablespoon olive oil
1 teaspoon yellow mustard seed
1 lemon, juiced rind grated
3 plump shallots, finely chopped
½ teaspoon sea salt
1 teaspoon smoked paprika
2 skinless, boneless chicken breasts thinly sliced
6 cups baby spinach-turnip greens or beet greens
4 cups sliced kale, chard, or collards
6 cups chicken broth
2 teaspoons parsley stemmed
In a pot, heat oil, mustard seed and lemon rind over medium high heat until seeds begin to pop (about 1 minute).Add shallots and cook 2 minutes. Add onion, salt and paprika and cook until barely soft (3-5 minutes). Stir in chicken, cover pan and cook until opaque (5-7 minutes). Add greens, cover pan and cook until lightly wilted (3-5 minutes). Add broth, bring to a simmer and stir in lemon juice. Serve hot, garnished with parsley. Serves 4
top of page
Search
Recent Posts
See All3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger...
150
large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed...
271
1 pound bucatini pasta 6 tablespoons salted butter 2-3 cloves garlic, minced or grated 1 1/2 teaspoons freshly cracked black pepper 1/2...
340
bottom of page
댓글