This week's post was supposed to be for a beautiful rainbow chard recipe that I made for my friends at the beach this weekend - unfortunately the picture I took did not save correctly, and my friends ate it up so fast I didn't have time to take another. There will be plenty more chard coming my way this season, so consider this a teaser.
Instead I bring you last night's dinner.
In my CSA share last week, I received both chard and collard greens. The collards survived the weekend, and I decided to cook them up in a very easy, quick, and cheap soup. The weather has been mildly chilly enough that it seemed fitting.
I have made this recipe a few times, and it draws its base from the recipe "Garlic and Greens Soup" in The Vegan Table by Colleen Patrick-Goudreau. The recipe included below is my take, but I encourage you to check out the book for the original and all the other amazing recipes.
Any greens can be used for this recipe, though I have found collards or bok choy work best with the flavors.
I use navy beans for this recipe, but you could sub any white beans.
Seasoned rice wine vinegar, sometimes labeled as sushi vinegar, can usually be found in the ethnic food sections of most grocery stores - though I have seen it in the condiments section before. If you use regular rice wine vinegar, add a pinch of sugar.
Check it out after the jump and let me know your thoughts.