Recipes by Carmit Elkayam
photographs by Veronica Yudkevich
Rains and cold weather bring so many lovely greens into our kitchens. Warm up with these two easy, vitamin-packed recipes.
Cream of spinach and garlic soup
It’s a great way to eat a lot of spinach. A gorgeous, green soup that is very easy to make.
Ingredients (6 servings):
2 Tbs olive oil
3 leeks, white parts only, halved and thinly sliced
6 celery stalks, diced
5 cups boiling water
2 potatoes, peeled and cubed
1 head of garlic, peeled
6 sprigs of fresh thyme
1 bay leaf
1 tsp salt
700 gr fresh spinach leaves
1 cup fresh basil leaves
1 Tbsp lemon juice
Heat the oil in a large, wide saucepan over medium heat.
Add leeks and celery, and sauté for about 5 to 7 minutes while stirring, until the vegetables are softened. Add water, potatoes, garlic, thyme and bay leaf. Cover and bring to the boil. Add salt and lower the heat to medium-low. Cook until the vegetables are tender, about 20 min. Discard thyme and bay leaf.
Remove from heat and add spinach and basil. Stir a couple of times until the leaves are wilted.
Puree soup with a hand blender. Correct seasoning and add lemon juice. Add more water if needed for the desired consistency.
Wild endive with onions
This recipe is similar to the Galilean traditional version except for the way the greens are cooked. The ‘green cooking’ - blanching in boiling water and transferring to an ice bath - keeps the nutrients inside and the green color of the leaves.
Ingredients (4 servings):
500 gr wild endive
4 Tbsp olive oil
3 onions, peeled and thinly sliced
Salt, black pepper
1 tsp fresh lemon juice or seeds of one tomato
Prepare the greens: cut the roots off, cut the rest of the plant into 3 cm segments. Put in a large bowl and cover with cold water to wash away the remaining dirt. Transfer to a large saucepan with boiling water and cook for 3 to 5 min until the leaves are wilted. Transfer to a large bowl with ice water. Squeeze the leaves lightly to remove excess water.
Heat oil in a large pan, add onions and sauté on medium heat until gold and softened. Add the leaves, season with salt and pepper, stir and add the lemon juice.
Serve warm with brown rice or as a warm salad.