Parsnip Soup w/ Spiced Pumpkin Seeds

Great news, followers! My blog is not dead. It was simply hibernating for a bit while I figured out some pretty monumental life decisions. I wasn't feeling as creative with my cooking (and time was limited), so I remade a ton of my old recipes to make things quicker and easier. In the midst of the craziness, I quit my job at McLagan and accepted a new position at PepsiCo! It is going to be a huge change, and I am thrilled to start this next chapter. I have this week off before I start to get things organized, so I am hoping to share some great new recipes with all of you.

I was feeling very jealous of Grace and my other Boston friends who visited the Sunday SOWA market today because the farmers market here in Stamford just doesn't even compare. I go and support them every week, but I am pretty convinced that a lot of the fruits and veggies are not local. There wasn't a parsnip to be found yesterday, so I went to the grocery store to pick some up so I could experiment with a new soup. I try to make a new soup every (or every other) week in the Fall/Winter to have ready-made meals handy. This recipe is incredibly flavorful with amazing fall tastes, and the spiced pumpkin seeds add the perfect crunch.

Try it out and let me know what you think!

Parsnip Soup w/ Spiced Pumpkin Seeds: Serves 4-5, Prep time: 20 min, Cook time: 75 min

Ingredients:

- 1 Tbsp. olive oil

- 1 large sweet onion, chopped,

- 6 cloves garlic, chopped

- 1 bunch green onions/scallions, chopped

- 1 bunch celery, chopped

- 1 XL carrot, peeled & chopped

- 3 XL parsnips, peeled & chopped

- 4 cups organic chicken or veggie stock (no sugar added!)

- salt and pepper to taste

- 1/2 cup raw organic pumpkin seeds

- 1 tsp. olive oil

- 1/2 tsp. cinnamon

- 1/2 tsp. paprika

- 1/2 tsp. cumin

Instructions:

1. Heat 1 Tbsp. olive oil over medium heat

2. Add onion, garlic, and scallions and saute about 10 minutes until fragrant

3. Add celery, carrots, and parsnips. Stir well to combine and cook another 5 minutes

4. Add stock and bring to a boil

5. Cover and reduce heat. Cook for 1 hour

6. Meanwhile, heat 1tsp. olive oil in a small pan over medium heat

7. Add pumpkin seeds and toss to combine

8. After 1-2 minutes, add cinnamon, paprika, and cumin

9. Cook for another 2-3 minutes until fragrant and then let cool

10. When soup is done, let cool slightly and blend with immersion blender or food processor

11. Season with salt and pepper to taste (I just added some pepper)

12. Serve piping hot with ~1Tbsp. of spiced pumpkin seeds on top! Happy Fall :)

  

  

  

Vermont Balsamic Maple Turkey Meatloaf

Well hello there. Today was a big day with my blog hitting over 100,000 hits and my health coaching certificate and card coming in the mail. I am now officially a board certified health coach, and I am thrilled! It has been an interesting journey of self-reflection throughout my studies, and my life is completely different (in so many wonderful ways) than when I started. 

I have been a bit MIA from blogging over the past few weeks with some major things going on. Luckily in the midst of the craziness Ry came home from Dubai and we had an amazing getaway in Vermont. We celebrated Heather and Kenny's wedding and had tons of adventures along the way. I wanted a souvenir from the trip, and I ended up with some special Vermont-made food products to experiment with. One of the treasures was maple flakes which basically looks like brown rice krispies. The only ingredient is dried maple syrup, and they are crispy and sweet. I figured I could sprinkle a few of them on tonight's recipe instead of covering my meatloaf with the more traditional sugary ketchup concoction. It was just a hint of sweet mixed with the tangy balsamic, and it came out great. Enjoy!

Vermont Balsamic Maple Turkey Meatloaf: Serves 4-5, Prep time: 20 min, Cook time: 40 min

Ingredients:
- 1.25lbs ground turkey
- 1 egg
- 1/4 cup almond flour
- 1 Tbsp. olive oil
- 1/2 sweet onion, chopped
- 3 medium carrots, peeled & chopped
- 3 stalks celery, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1+ tsp. garlic powder
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 1 Tbsp. balsamic vinegar
- 2 Tbsp. Vermont maple flakes

Instructions:
1. Preheat oven to 375 degrees
2. Heat olive oil over medium heat
3. Add onions and cook for 5 minutes until soft
4. Add carrots, celery, salt, pepper, garlic powder (more is better!), basil, and thyme and cook for another 10-15 minutes until soft
5. Mix turkey, egg, almond flour, and veggie mixture in a bowl
6. Form into a loaf on a foil-lined pan
7. Brush with balsamic vinegar
8. Sprinkle meatloaf with Vermont maple flakes (if you don't have these you can use a mixture of balsamic and maple syrup for the topping)
9. Bake for 20 minutes
10. Brush the meatloaf with the leftover balsamic

11. Bake another 15 until cooked through (no pink in the turkey)

12. Cover the meatloaf and let sit for 5-10 minutes before serving

  

  

Butternut Squash Soup

There are pros and cons to every situation including being in a long-distance relationship. While certainly more cons than pros if you ask me, the one good thing is that I am able to continue my absurd love affair with garlic. I used to prefer food very bland without salt, pepper, garlic, or any herbs or spices. These days, my taste buds have adapted, and I can barely eat anything without garlic. I found some organic elephant garlic at the store recently, so I knew I had to try it. As you can see, three of the cloves took up my whole hand, but I still used the entire head. Sauteed sweet onions with loads of garlic makes the perfect base to almost any soup or meal, so you know this is going to be a good one. Aside from the wonderful taste, garlic has antiviral, antibacterial, anti-inflammatory, and anti-cancer properties. These are more than enough reasons for me to eat garlic every day! 

Tonight's recipe was inspired by my Aunt Lauri's butternut squash soup. I took out the milk and tweaked it a bit. If you prefer a thicker/creamier soup, you can mix in 1 cup of coconut milk after blending the soup. This soup is perfect for the fall, but you can't go wrong any time of year with this recipe!

Butternut Squash Soup: Serves: 8-12, Prep time: 20 min, Cook time: 1 hour

Ingredients:
- 6lbs. butternut squash, peeled & chopped
- 2-3 Tbsp. coconut oil
- 3-5 small vidalia onions, chopped
- 1 head elephant garlic, peeled & chopped
- 8 cups organic chicken stock
- salt & pepper to taste

Instructions:
1. Heat coconut oil over medium heat
2. Add onions and garlic and cook for 10-15 minutes until soft and fragrant
3. Add squash and broth to the pot, and bring to a boil
4. Lower heat to low, and cook 45-60 minutes until squash is soft
5. Puree with immersion blender or transfer in batches to a blender or food processor
6. Eat up!

  

  

Summer Zucchini Succotash

Over the past few weeks I have been noticing that some of the greens on my carrot plants were turning reddish/brown. I know I am supposed to wait until August to pick my carrots, but I just couldn't resist! I had the most dramatic drumroll, and then I picked my first ever home-grown vegetable. From the picture, you will see that I wasn't exactly blown away by their growth :) I am fairly certain that I will not be winning any farmer-of-the-year awards this year, but for an apartment balcony, I am still chalking this up as a success. I served these carrots as an appetizer for my dinner guests (no, I am not joking), and we had a good laugh. Luckily they still had room for the main course, and we had a great time. I am now working on my patience, watering everything, and trying to wait until August to pick the rest of my goodies! 

Tonight's recipe is a simple summer succotash that I threw together with some beautiful farm-fresh ingredients Mal brought me from the farms in NJ. While I don't typically eat corn anymore, I threw it in in the spirit of eating locally and supporting our Jersey farmers. Try this out, feel free to add/switch some of the veggies, and enjoy it at your next BBQ! 

Summer Zucchini Succotash: Serves 3-4, Prep time: 10 min, Cook time, 15 min

Ingredients:
- 1-2 Tbsp. olive oil
- 2 zucchini, sliced
- 2 large tomatoes, chopped
- 2 ears of corn, kernels removed
- 2 Tbsp. Italian seasoning
- Salt & pepper

Instructions:
1. Heat olive oil over medium heat
2. Add zucchini and corn and cook for 10-15 minutes
3. Add tomatoes, italian seasoning, salt, and pepper, and cook 2-3 minutes
4. Bring to a summer BBQ and enjoy!

Summer Steak Salad

Organization, preparation, and time management have always been part of my skill set, but lately I have been taking these things to the next level. I am a busy woman these days between work, my personal life, building a health coaching business, and focusing on my own health and wellness. I have been dabbling in the health coaching arena in a few areas, and one of my first experiments was running a corporate cleanse. I cooked 5 meals per day for 3 days for some clients that wanted to "cleanse" but didn't want juices. The five meals included:

• Creamy broccoli soup with avocado
• Fruit salad
• Sweet potato & lentil curry stew
• Roasted vegetables with olive oil and garlic
• Carrot, string bean, and spinach soup

I have to admit that I spent about 8 hours shopping, prepping, cooking, and organizing these meals. I learned a ton, and I had a blast doing it. With a bigger kitchen and more free time, I could do some serious damage in the kitchen with future cleanses. My fridge ended up looking like a tetris game, and I was proud of my efforts. I was thrilled to show people how good it feels to eat clean and gain awareness of cravings and habits that may otherwise be hidden. Feel free to reach out if you ever have questions on how to do a cleanse and spend a few focused days (or weeks) on using food as medicine and treating yourself to health!

Summer Steak Salad: Serves 1, Prep time: 10 min, Cook time: 10 min

Ingredients:
- 4-6oz. grass-fed flank steak at room temperature
- 1 tsp. grass-fed butter or coconut oil
- salt & pepper
- Handful of strawberries, raspberries, and blueberries
- 1/4-1/2 avocado, chopped
- 2-3 cups spinach

Instructions:
1. Heat oil in frying pan over medium heat until hot
2. Season both sides of the steak with salt and pepper
3. Cook the steak for 3-4 minutes on each side (do not move it while cooking!)
4. Let the steak sit for 5 minutes to rest
5. Chop the steak, and toss your salad with all of your ingredients 

Summer Chicken Salad

Happy 100th recipe to Sooo Paleo!  It has been a fantastic journey, and I am really just getting started. Over the past 9 months, I have shared my recipes with people in over 100 countries, and the feedback has been incredible. I have learned a lot about cooking (and myself) along the way, and I am excited for everything to come! Spreading the word about delicious food that is healthy, fresh, organic, and local is a mission that I'm proud to be a part of. I have cooked for family, friends, coworkers, and strangers, and I don't plan on stopping anytime soon. I have big dreams for my health coaching business and sizable goals for impacting my community with the tools and knowledge to use food as medicine and make choices every day that benefit their health, loved ones, and the environment we live in. 

I am loving that I live so close to the Stamford French Market. Every Saturday, I can walk outside my door and in less than a minute stroll around the market and pick up some fresh fruits, veggies, herbs, and flowers. I have to say that the market here doesn't even come close to comparing to SOWA in Boston, but it's a start. Sadly there are no rules about the food all being local, so much of it mirrors your standard grocery store options. That being said, I try to buy the fresh-picked local varieties, and it is still great to buy everything outside with neighbors and friends in my community. A new market opens down in the Stamford Harbor area this Sunday, so I will have to check it out and report back. 

Tonight's 100th recipe perfectly represents my cooking style: simple, delicious, fresh, and colorful! An amazing seasonal dish that can be brought to the beach, on a picnic, or served at your next brunch or luncheon. Enjoy!

Summer Chicken Salad: Serves 4, Prep time: 10 min, Cook time: None

Ingredients:
- 1 lb. poached chicken, cooled and chopped or shredded
- 1-2 tsp. olive oil
- 4-6 fresh apricots, chopped
- 1-2 cups grapes, halved
- 1 handful of fresh basil, chopped
- 1/4 cup shredded unsweetened coconut
- Salt and pepper (optional)
- 1 large tomato

Instructions:
1. Drizzle the olive oil on the poached chicken until lightly coated
2. Mix with apricots, grapes, basil, and coconut
3. Season with salt and pepper to taste
4. Serve on 1/2-inch tomato slices

  

Baked Sesame Nile Perch

After an amazing long weekend with my visitor from Dubai, the blog is back in action. I have so many great updates about life, love, work, and more, but I am going to have to pace myself! My old schedule of 4-5 posts per week is a bit unrealistic these days given my new routine in Stamford. We are officially in busy season at work, and I also am balancing a few health coaching clients. Things are going great, but I am excited to keep sharing new healthy recipes with all of my followers.

One of the stranger highlights of the past weekend was when Ry and I were watching Nik Wallenda walk across the Grand Canyon on a tight rope with no support, harness, or safety net. It was probably the most absurd thing I have ever seen. Besides the fact that it seemed impossible for something like that to be real, I could not get over how many times he praised Jesus, King of all Kings, his true savior. I can only imagine that he was deep in the meditative zone and using his spirituality to get across, but this was just hilarious. Thanks to Mal for sending me the recap... apparently I am not the only one who noticed: http://nymag.com/daily/intelligencer/2013/06/video-wallenda-jesus-tightrope-grand-canyon-video.html

Tonight's recipe is a new fish I tried from Fairway a few weeks back. The friendly fish man convinced me to switch up my typical order and try out the Nile perch. I then found out that Nile perch grows to be over 6 feet long and 400 pounds. This puts the average Biggest Loser contestant to shame, so I had to go for it. It also sounded hardcore (and was on sale of course), so I couldn't go wrong. The fish is mild and flaky but thicker than the average white fish (think cod, tilapia, etc.). It needs to cook longer than your typical fish, but it was well worth it. The flavor was fresh and rich, and it was a bit meatier than other fish. I served mine over a simple spinach and tomato salad, but you can serve it as is with a side of roasted veggies or a quiona salad. Give it a try next time you see it at your fish counter!

Baked Sesame Nile Perch: Serves 2-3, Prep time: 5 min, Cook time: 30 min

Ingredients:
- 1 pound wild nile perch
- olive oil
- fine sea salt, pepper, and garlic powder
- sesame seeds

Instructions:
1. Preheat oven to 375 degrees
2. Rinse perch and pat dry with paper towels
3. Lightly drizzle with olive oil and then season with sea sale, pepper, and garlic powder
4. Coat the fish with sesame seeds
5. Put the fish on a foil-lined pan
6. Bake for 30 minutes or until fish flakes easily with a fork

  

  

Pomegranate Mint Cauliflower Rice

Happy Memorial Day! I thoroughly enjoyed the 3-day weekend, and I now have a completed garden on my terrace complete with carrots, tomatoes, peppers, beets, and lettuce. The picture to the right is the start of my carrots just 3 weekends ago. I will post the updated picture this week, and you won't even believe your eyes! I think I shed a tear (or three) when I saw the first sprouts. I am getting a lot of slack from friends and family for talking to my garden, but I am absolutely convinced that the morning pep talks are really doing the trick. I have always wanted a garden, so I am taking advantage of my outdoor space and am fully committed to loving my plants unconditionally until they grow. I will have updates throughout the spring and summer and hope to make some exciting recipes with my home-grown veggies in a couple of months. Since patience is a virtue I do not have, this is the perfect activity to me. Waiting 70 days for a carrot will certainly be a first, and I'm sure the experience will be useful if I can translate the newfound patience to other aspects in my life.

Tonight's recipe is a wonderful side dish for any upcoming BBQ or get-together. The fresh mint and pomegranate seeds give the "rice" a fresh burst of flavor with every bite. Enjoy the flavors of Spring, and don't forget to tell your plants that you love them!

Pomegranate Mint Cauliflower Rice: Serves 4-6, Prep time: 10 min, Cook time: 15 min

Ingredients:
- 1 large head cauliflower, roughly chopped
- 1 Tbsp. coconut oil or olive oil
- 1 medium sweet onion, chopped
- sea salt, pepper, and garlic powder
- 2 Tbsp. fresh mint, finely chopped
- 1/3 cup fresh pomegranate seeds

Instructions:
1. Heat oil over medium heat
2. Sautee the onion for about 10 minutes until translucent
3. Meanwhile, pulse the chopped cauliflower for a few seconds in the food processor until it makes a rice-like consistency
4. Add the "rice" to the onions, stir well, and cover for 10 minutes
5. Season with salt, pepper, and garlic powder to taste
6. Toss with fresh mint and pomegranate seeds

  

  

Cinnamon Apple Onion Pork Chops

It is a cozy rainy Sunday in CT today. I was planning on planting the rest of my garden today, but it may need to wait until the rain stops. In the meantime, my carrots are growing (there are over 20 sprouting!). I don't have a solid plan for today because I was planning to celebrate winning the Powerball with my family. It looks like I will have to get back to reality, do some cooking, get some work done, and get ready for another busy week. 

Today's recipe is a sweet and savory pork chop dish. I can't even remember the last time I made pork chops, but I wanted to switch it up. I love sweet onions and fruit in absolutely everything, so this is a great dish. You could also make this type of recipe in the crockpot if you prefer, but I chose to pan sear and then bake in the oven. This is a great meal for a rainy Sunday. Hope you enjoy!

Cinnamon Apple Onion Pork Chops: Serves: 2, Prep time: 10 min, Cook time: 45 min

Ingredients:
- 2 organic pork chops (I used boneless)
- 1 Tbsp. coconut oil
- 1 sweet onion, sliced
- 1 apple, chopped
- sea salt and pepper
- 1 tsp. cinnamon
- 1/3 cup organic vegetable broth (I used Pacific)

Instructions:
1. Preheat oven to 350 degrees
2. Heat coconut oil over medium heat
3. Season pork chops with salt and pepper on both sides
4. Brown the chops in the oil for about 2 minutes on each side
5. Remove chops from the pan and cover with foil
6. Add the onions to the pan with the oil
7. Cook until soft, about 10 minutes
8. Add apples and cook another 5 minutes
9. Add cinnamon and broth, bring to a boil, and then simmer for 3 minutes until reduced
10. Put chops in a baking dish topped with the apple/onion mixture
11. Bake 20-25 minutes until cooked through

    

Sweet & Salty Fried Plantains

Today marks a huge day in history folks. When I was watering my beloved carrots this morning, I saw about 15 tiny little sprouts of green sticking up through the soil. It turns out that I may just have a green thumb after all! I have lasted over 10 days without digging them up to view (and ruin) any progress, and the patience has paid off. I think 2013 is the year of patience for me; I always knew that good things come to those who wait, but I always say that patience is a virtue that I don't have. Planting a garden is a perfect experiment for me, because I couldn't be more excited to make a meal with home-grown food. I am learning to package up that excitement and distract myself and enjoy my life in the meantime as I wait for 70 slow days for mature carrots! 

Since my patience is being tested in so many aspects of my life this year, sometimes I just need a quick fix! Tonight's recipe is the perfect example. This recipe is simple, quick, and delicious. You can buy the pre-made plantain chips from whole foods, but 1) they aren't as good as homemade, and 2) there is just no way to buy them without eating the whole tub (I dare you). With this recipe you can make as little as a few slices or as many to feed a hungry group of friends at your next party. Either way, you can't go wrong, and you will be going back for more!

Sweet & Salty Fried Plantains: Serves: Varies, Prep time: 5 min, Cook time: 5 min

Ingredients:
- Yellow Plantain(s)
- Coconut oil
- Fine sea salt and pepper

Instructions:
1. Heat coconut oil over medium-high heat
2. Peel and slice plantains to desired thickness
3. Add plantains into hot oil and season lightly with salt and pepper
4. Cook for 2 minutes
5. Flip plantains and re-season with salt and pepper
6. Cook for another 2 minutes and then remove onto a dish with paper towel to drain
7. Eat up because they won't last!

  

Sauteed Kale & Kumatos

Happy Mother's Day! I couldn't be more blessed in the Mom department. Over the years, my mom and I have gotten closer and closer, and I cannot imagine my life without her. She knows me inside and out and has been by my side through absolutely everything. She is one special lady, and she really has taught me how to be a superwoman in every way. She has managed to be a dedicated (and strict) mother, an amazing nurse, an X-rated comedian, an all-star athlete, a fantastic wife, and a loving sister/aunt/friend/etc. Distance may separate us, but nothing could make us any closer. 

I used to hate that my Mom was always right. She was right about every (ex) boyfriend, every big (and little) decision, and the fact that things will always turn out the way they are supposed to. Now I love that I know she is always right, because it makes things a whole lot easier. She promised me when I was a little girl that I would like tomatoes one day, and I promised her I wouldn't. Clearly she was right, and here I am popping a taste of every type of tomato I can get my hands on. Today's recipe is a healthy and delicious side dish to make for your mom (she deserves it!). Kumato tomatoes are a great alternative to your standard pick, and the colors and flavors really compliment the kale. Try it out and let me know what you think!

Sauteed Kale & Kumatos: Serves: 2, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 bunch organic lacinto kale (or other kale of choice), chopped
- 1 tsp. coconut oil
- fine sea salt, pepper, and garlic powder
- 2 kumato tomatoes, sliced

Instructions:
1. Heat coconut oil over medium heat
2. Add kale, and cook until soft (about 5-7 minutes)
3. Season lightly with salt, pepper, and garlic powder
4. Top with sliced kumatos 

  

Raspberry Hazelnut Spinach

Today was a great day. I got lots of good news, crossed off some huge items on my to-do list at work, and visited with Joann and her little man Tyler after work. Tomorrow is Friday which is even better, and I am looking forward to the weekend. No major plans at the moment, but I am hoping to take my bike out for another spin if the rain holds out. I went for a ride last weekend for the first real ride in about 2 years. Mal and I used to be pros when we biked every morning before work in our old life. Apparently when you take 2 years off, it isn't nearly as easy. As I finished the first monster hill, I was off the saddle huffing and puffing like a 500-lb. man with asthma. Clearly a beautiful site, and I decided one loop was enough (when the original plan was three). I am determined to build back up to our daily 15-mile rides full of hills before the summer ends. Mal will be back in Stamford for the summer, and I only have 6 more days until she arrives. Reunited again, I am sure we will conquer the biking along with everything else that comes our way! I apologize in advance to my die-hard paleo readers if I am eating delicious baked goods from SoNo Baking Company, bagel sandwiches and cinnamon rolls from Liz Sue, and some good old-fashioned rice pudding from the grocery store. If it happens, just remember... she made me do it!

Raspberry Hazelnut Spinach: Serves 4, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 5 cups spinach
- 1 tsp. coconut oil
- 1 small container raspberries (about 1 cup)
- 1/2 cup chopped hazelnuts

Instructions:
1. Lay chopped hazelnuts on a foil-lined pan
2. Toast nuts for 2-3 minutes, watching carefully so they don't burn
3. Heat coconut oil over medium heat
4. Add spinach and cook until wilted (about 5 minutes)
5. Top sauteed spinach with toasted hazelnuts and fresh raspberries

  

CPG Soup

WHAT a day! I decided my team at work deserved a little home-cooked goodness to kick off our busy season and have a little team bonding. After about ten back-to-back meetings, I left work early, went to the grocery store, and cooked for 2.5 hours straight. I went with a belated Cinco de Mayo theme and made fajitas, guacamole, mango salsa, Mexican stuffed mushrooms, and spiced cantaloupe. We had a great time, and I just finished over an hour of cleaning dishes. Luckily I prepped all my blogposts over the weekend after my insane cooking spree, so I have a great soup to share tonight. The "CPG" stands for carrots, peppers, and greens (not that creative, sorry). I had a ton of leftover veggies (still perfecting meal planning and my new routine), so I figured I would make some soup. Ironically, as I was cooking the carrots, my mom sent me this picture of her with her Kentucky Derby hat with carrots attached to the top. Leave it to the girl from the Bronx to make the most creative (ridiculous) Derby hat. While she didn't win the hat contest she entered, the woman who did win didn't actually make her hat (she borrowed one from a friend!). In my mind, that makes my mom the winner. I am proud to say that I have learned a lot from my mom over the years - everything from my passion of cooking to a love of crazy costumes!

CPG Soup: Serves: 4-5, Prep time: 20 min, Cook time: 50 min

Ingredients:

- 1 Tbsp. coconut oil

- 1 large sweet onion, chopped- 10-12 cloves of garlic, chopped (one large head)- 1 pound baby carrots- 3 sweet peppers, chopped (I used 1 red, 1 yellow, & 1 orange)
- 1 bunch organic rainbow chard, chopped

- 2 quarts organic vegetable broth (I used Pacific)

- 1 bunch organic beet greens, chopped

Instructions:

1. Heat coconut oil over medium heat

2. Add onion and garlic, and cook for 10 minutes until lightly golden brown
3. Add carrots and peppers and cook for another 5 minutes, stirring frequently
4. Add vegetable stock and bring to a boil
5. Cover pot and reduce heat to a simmer for 30 minutes
6. Add greens and cook another 5 minutes

7. Remove pot from heat and blend with an immersion blender (or food processor/blender)
8. Serve immediately or let cool and serve later - tastes best after it has a chance to sit for a few hours or overnight in the fridge!