This is the recipe to consider when faced with the abundance of the week’s share–or perfect for those weeks when the share is a double. Try for a combination of greens for the depth of flavor this will give. Spinach I would add at the end, though you could put it in with the other greens. There are any number of herbs and spices you can add here. You can make this into a really substantial meal by adding cooked beans or lentils and/or other proteins and/or serving with bread and cheese.
4 – 12 cups broth or water, or a combination
3 bunches greens, chopped, stemmed if necessary
1 large yellow onion or 2 medium onions, chopped
5 – 6 garlic cloves, minced
1 1/2 t red pepper flakes, or to taste
1/2 lb bacon slices or 2 – 3 T vegetable oil
2 c diced potatoes
1 c chopped red onion
1 c diced turnips
1 c diced carrots
1 c diced celeriac
1 c peeled, diced winter squash
salt and pepper, to taste
1. Combine 4 c broth, greens, yellow onion, garlic, and red pepper flakes in a large soup pot. Bring to the boil, then reduce heat and simmer, uncovered, stirring occasionally, for 45 minutes to an hour.
2. Meanwhile, cook bacon in a large skillet until crisp. Remove from skillet, drain, then crumble or coarsely chop. Allow skillet to cool some, actually, allow the bacon fat to cool some, then return skillet to heating element. If not using bacon, heat vegetable oil in skillet. Add roots and cook, stirring often, for about 10 minutes. If your skillet isn’t large enough for all the roots, do this in batches.
3. Transfer roots to the soup pot. Add bacon, along with some salt and pepper, and bring to a simmer. If you want a soup, add more broth at this point. Simmer for another 45 minutes, until all the ingredients are tender. Taste for seasonings and serve.