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Chef David Lee's winter greens soup

Jennifer Roberts/jennifer roberts The Globe and Mail

Winter greens are high in dietary fibre, which can help lower cholesterol, normalize blood-sugar levels and ward off cardiovascular disease and certain cancers. They are rich in vitamins, too. Making a soup of winter greens and herbs is a quick way to extract their flavour and healthful benefits.

While I use collard greens, Swiss chard and rapini in this dish, you could easily substitute spinach or kale. This soup can also be chilled and served cold if desired, though at this time of year, eating it warm seems more appealing.

Chef David Lee is co-owner of Nota Bene in Toronto.

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Servings: 4

Ready time: 20 minutes


1 litre water

1/3 cup olive oil

3 stalks rapini, chopped

½ clove garlic

4 cups collard greens, chopped

4 cups Swiss chard, chopped

1/3 cup fresh coriander

1/3 cup fresh tarragon

Kosher salt

Edible flowers (optional)


In a large pot on high heat, bring water and olive oil to a boil.

Add rapini and garlic, and cook until the rapini is tender.

Add collard greens and Swiss chard, bring water back to a boil and cook for 1 minute.

Add coriander and tarragon, and remove pot from the heat.

Purée the soup with an immersion blender until smooth.

Add kosher salt to taste. Garnish with a drizzle of olive oil and edible flowers.

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