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Ingredients
1 bunch Swiss chard, about 2 pounds, rinsed and stemmed
1 bunch dandelion greens, about 1 ½ pounds, rinsed and stemmed
1 tablespoon butter
2 scallions, chopped
1 clove garlic, minced
½ teaspoon chopped chili pepper
2 cups chicken broth
1 cup thinly sliced fresh fennel
1 cup peeled and cubed potatoes
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons chopped fresh mint, plus mint for garnish if desired
1 cup milk
1 cup yogurt, plus yogurt for garnish if desired
1 cup grated feta cheese
Nutritional analysis per serving (8 servings)
15 grams carbs; 33 milligrams cholesterol; 177 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 622 milligrams sodium; 9 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot over medium heat, put the chard, dandelion greens, butter, scallions, garlic and chili pepper and cook 3 to 5 minutes, until wilted. Add the chicken broth, fennel, potatoes, sugar, salt and white pepper; cover and simmer 45 minutes.
- Step 2
Remove the pot from the heat and let it cool slightly. Add the mint, milk and yogurt and puree in a food processor or blender. Serve warm, garnished with a heavy sprinkle of shredded feta and additional yogurt and mint if desired.
Private Notes
Comments
This recipe is a surprising shade of green, but the flavour was great. I took out some of the potatoes after cooking and before blending. Then I added the potato chunks and some peas and chopped cooked asparagus. The chili flavour was nice, I’d add more chili next time. It needed a little lemon juice to brighten it up in the end.
A version of this this recipe has been a favorite of mine for years. from nytimes many years ago had white pepper instead if chili pepper. I mix what kinds of greens I use. Have added turnip greens or beet greens as well. Some times I puree, sometimes not.