Kale and Spinach Soup


2 quart vegetable stock
4 potato, peeled and cut into 1/2 - inch diced
8 garlic cloves
8 scallions, trimmed and sliced
6 cups spinach, chopped
6 cups kale, trimmed, washed and chopped
sea salt and freshly ground pepper
Shaved parmesan cheese


1. Bring broth to a boil in a medium saucepan; add potato, garlic, scallions, mixed greens, and 1/2 teaspoon salt. Simmer until potato is tender, 5 to 10 minutes
2. Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
3. Season with pepper and more salt, if desired. Serve immediately, garnished with parmesan shavings