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Ingredients
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6 tablespoons extra-virgin olive oil, divided, plus more for garnish
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6 cups leafy greens, such as baby spinach and watercress
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1 1/2 cups violet greens (about 1 ounce)
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2 cups vegetable broth
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1/4 tsp kosher salt
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1/2 cup vegan heavy cream
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3 tablespoons finely chopped chives
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edible flowers, for garnish
Directions
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Heat 2 tablespoons oil in a saucepan over medium heat. Add leafy greens and violet greens; cook and stir until wilted, about 2 minutes. Add broth and salt. Bring to a simmer over medium-high heat. Remove from heat.
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Blend mixture in a high-powered blender or with an immersion blender until smooth, about 30 seconds. Add vegan cream and chives. Blend until smooth, about 5 seconds more. With the blender motor running on low, drizzle in remaining 4 tablespoons oil. Serve hot, drizzled with additional olive oil and garnished with edible flowers.
Cook's Note:
Instead of chives you can use 3 tablespoons field garlic greens. Saute them first in hot olive oil for 1 minute before adding the leafy greens.
Nutrition Facts (per serving)
323 | Calories |
32g | Fat |
8g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 323 | |
% Daily Value * | |
Total Fat 32g | 41% |
Saturated Fat 10g | 49% |
Cholesterol 34mg | 11% |
Sodium 437mg | 19% |
Total Carbohydrate 8g | 3% |
Dietary Fiber 4g | 16% |
Total Sugars 3g | |
Protein 4g | 8% |
Vitamin C 17mg | 19% |
Calcium 149mg | 11% |
Iron 2mg | 10% |
Potassium 312mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.