Green Soup

I'll always encourage folks to eat the seasons.  I try to do so as much as possible by participating in a local CSA and growing fruit and veg in my backyard.  The coolers of veg we've been getting this time of year are brimming with greens.  As much as I LOVE wilted greens (cooked in bacon grease, chicken fat, Kerrygold, etc.), I need other options.  Enter: my wife.

She doesn't cook too often.  While I do 80-90% of the cooking in our house, her less frequent contributions are awesome.  This recipe of hers has been a staple in our house during the springtime for at least a couple of years now.
Green Soup

What you'll need:
Stock pot
Immersion blender
Spoon

Ingredients:
2 tbsp butter
1 cup diced onions
3 cloves garlic, minced
3 cups chicken stock
1+ lb. assorted greens
1 can coconut milk
Salt and pepper to taste

Melt the butter over med-low heat in your stock pot.  Add the diced onions and minced garlic and saute until the onions start to become translucent.  Add the chicken stock and raise the heat to med-high.  When the stock starts to simmer, add in all of your assorted greens.  Lightly season with sea salt.  Allow the greens to wilt for about 5-10 minutes (some greens are heartier than others and need longer to break down).  Remove the pot from the heat after all of the greens have wilted.

With an immersion blender, blend the stock and greens together until you get a smooth, consistent texture.  With a spoon, stir in the can of (full fat) coconut milk.  Season to taste with salt and pepper.

A few notes:  (1) When I say assorted greens, I mean whatever you have.  This past week, we used red and green romaine, turnip and radish greens... and softened the radishes in butter with the garlic and onions.  (2) If you don't have an immersion blender, you can blend the stock and greens in a regular blender... It might just take a couple of batches to finish.  Also, (3) feel free to add shredded chicken or garnish with crumbled bacon.  A little protein doesn't hurt.

Ladies and gentlemen, green soup.