Puree of Spring Greens

Name: Puree of Spring Greens
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 3 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 2 large potatoes, peeled and diced; 1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note); 8 to 10 ounces fresh spinach, well washed and stemmed; 2 heads green lettuce, coarsely chopped; 1/2 to 1 cup parsley leaves; 1 to 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste; Silk creamer for garnish, optional

December 9, 2011

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

Cooks' Note

For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.

Recipe notes

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