A couple of weeks ago, we put some beautiful Swiss chard on the stove to steam. The other part of our dinner was ready first, and when we sat down to eat, we forgot all about the poor Swiss chard. The too overcooked to just enjoy as-is greens became the inspiration for Her Green Soup.
I don’t really have a recipe, but here’s what went into the soup: aforementioned over-steamed Swiss chard, baby tatsoi, and garbanzo beans (pureed in broth or water); carrots, onions, yellow squash, and garlic (sauteed in olive oil); salt and pepper. Serve warm or chilled.
We served Her Green Soup with sides of fresh corn on the cob and our beet salad and enjoyed the leftovers throughout the week.
Looks yummy… what is tatsoi?
It’s a type of green, Asian in origin, I believe. To get all scientific, it’s part of the Brassica genus (think broccoli, cabbage, etc.). I like small tatsoi leaves as a component of salads, and I use larger leaves as a stir fry component — they don’t need to cook for long!