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Provençal-style Leek and Mustard Greens Soup
This recipe, adapted from a NYT recipe by Martha Rose Shulman, also works with other types of greens, such as mizuna, chard, beet greens, and kale but it’s particularly sublime with mustard greens.
- 1 large bunch mustard greens, cleaned, large stems removed and chopped
- 2 leeks or 1/2 large yellow onion
- 4-6 garlic cloves, sliced
- 2 eggs
- extra virgin olive oil
- Barrio bread for serving
Cut the leeks in half lengthwise, slice (roughly 1/2 inch), and dunk in several changes of water (to remove dirt and grit). In a large soup pot, heat 1 Tbsp olive oil over medium heat. Add the leeks and cook, stirring, for 3-5 minutes until they are tender and just starting to turn golden.
Add the sliced garlic and cook for another minute. Then add the chopped greens and 1/2 tsp salt, and stir until they start to wilt.
Add 6 cups of water and simmer gently for 15-20 minutes until all the vegetables are tender. Add pepper to taste, and add more salt if needed.
Beat the eggs in a bowl, then pour in about 1 cup of the hot soup and whisk quickly. Turn off stove and stir the egg mixture into the soup.
Serve with toasted Barrio bread, rubbed with a slice of garlic, drizzled with olive oil and sprinkled with salt.
Submitted by Anna Cooper