4 Tbsp butter
1 yellow onion
2 cloves garlic
4 bunches of kale and/or spinach, cleaned and chopped, roughly 12 cups
4 cups homemade chicken broth
half a lemon
In a big soup kettle, melt the butter. Add in the chopped onion and garlic and in melted butter until translucent. Salt and pepper to taste: depending on how much broth you add, you're seasoning 6-12 cups of soup. Add the chopped greens and 1 cup of the broth, allow to boil or steam, turn the heat to low and cover. When the greens are fully wilted, add the chicken broth, bring just to a boil and reduce heat to a simmer. Blend well and add the juice from the lemon.
I love this soup and have a cup of it with any meal, including breakfast. It's a great way to get a cup of broth and a serving of greens. Add some crumbled farmer's cheese, yogurt, or sour cream on the top, and you have a homemade version of the Indian classic dish, Saag Paneer.