Green Soup (Grinch Soup)
1 bunch kale, stems removed, torn into pieces
1 bunch collard greens, stems removed, torn into pieces
2 medium onions, diced
4 cloves garlic, smashed and chopped
1/2 c. cooked rice
3 Tbsp. coconut oil
4 Tbsp. cooking sherry
a few shakes of chipotle powder
a few shakes of nutmeg
salt and pepper
2 Tbsp. extra virgin olive oil
Over medium-low heat, saute the onions in the coconut oil. Allow the garlic to sit on the cutting board while the onions slowly caramelize. Dr. Wahls says this allows the sulfur to stabilize so that less of it is lost in the cooking process. Once the onions are translucent and browned on the edges, stir in the garlic, greens and rice. turn the heat up to medium and cover the greens, stirring occasionally until they reduce in volume. Once they have cooked down, add enough water to just cover them. Simmer until the greens and rice have softened. Stir in the sherry. Season with chipotle powder (careful - a little goes a long way), nutmeg (you can add plenty of this, which goes nicely with a creamy soup) and salt and pepper to taste. Using an immersion blender or other blender, blend the soup until smooth and creamy. Adjust seasonings and finish by stirring in the olive oil.
For dinner we grilled filets mignon, roasted asparagus and risotto:
This is Alicia Silverstone's Risotto with Leeks and Spring Peas from her The Kind Diet. Everyone loved it and I made the leftovers into a Chicken and Cheese Casserole for the dairy-eaters in my home to eat the next day. It's self-explanatory: the risotto + cooked chicken + shredded cheese, reheated and melted all together. It was also a hit.
I decided that Grinch Soup made sense for Easter because the Grinch is associated with Christmas which is all about Jesus so, by the transitive property . . .