I made this New York Times Provençal Greens Soup last year with swiss chard and spinach from the farmers’ market. Last week, with my abundance of greens from the CSA, I made another batch with callaloo (a Caribbean spinach substitute also known as amaranth and pigweed) and mizuna (a Japanese, arugula-like green).
The slightly bitter greens melded well into this humble dish, traditionally made with foraged greens, such as dandelion. The base of the soup is nothing more than l’eau de Miami with softened leeks and garlic. After the greens cook, two beaten eggs are tempered and whirled into the pot, creating a pale, murky liquid. A topping of fresh garlic croutons and Parmesan add a final flourish (and necessary caloric boost).