Puree of Spring Greens

Name: Puree of Spring Greens
Yield: 6 to 8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 3 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 2 large potatoes, peeled and diced; 1 bunch Asian greens, any variety, thick midribs trimmed, leaves coarsely chopped (see Note); 8 to 10 ounces fresh spinach, well washed and stemmed; 2 heads green lettuce, coarsely chopped; 1/2 to 1 cup parsley leaves; 1 to 2 cups rice milk, or as needed; Salt and freshly ground pepper to taste; Silk creamer for garnish, optional

December 9, 2011

For some years, my family has belonged to a community-supported farm. In late spring, there is a plethora of greens of all kinds—Asian greens, spinach, and lettuce. At some point there seems to be more than can be used in a week, even by my veggie-loving family. That’s when I turn to this recipe—it has become an annual tradition! Make sure all greens are very well washed.

Cooks' Note

For Asian greens, you can use a small bunch of regular or baby bok choy, tatsoi, or mizuna.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Smashed Broccoli Pasta

A feel-good dinner designed to cram a ton of veg in each serving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.