I heard this recipe on The Splendid Table podcast. The episode was from last fall and it does have a bit of a cold weather vibe but it’s good (and good for you) on a rainy spring day as well. Many variations are possible.

Sweat two or three sliced yellow onions in a large pot in a tablespoon of oil and a pinch of salt, covered for at least an hour and a half so they will retain moisture and not caramelize too quickly. Then, uncover and bring them down to a deep golden color. The result should look like an onion jam.

Add your favorite combination of chopped greens. I like combinations of three, so I chose kale, collard and spinach. Chard is also an excellent choice when available. Remove any large stems and use only the leafy portions. Greens really cook down, so use a couple bunches of each.

As they begin to cook down, add vegetable stock and water. The greens themselves will produce some stock from the water. For extra flavor, cubes of sweet potato or butternut squash can also be added at this time. Cover and cook on low for about 45 minutes to 1 hour or until the greens are tender. Collard and kale take a while to cook.

When it is all cooked down, add the zest and juice of one lemon to brighten it up and season to taste. I used sea salt and fresh ground black pepper, along with a bit of cayenne pepper. Then, use an immersion blender to blend to a desired consistency.

Serve hot in a bowl and drizzle with a good quality extra virgin olive oil. Adding the room temperature oil to the hot soup really brings out the flavor of the oil and adds a lot of depth to the dish. Enjoy with crusty bread or serve with brown rice.