Recipes: Braised greens, Spiced Vegetable Soup

Serves 4.

Note: Adapted from "Mediterranean Vegetarian Feasts," by Aglaia Kremezi, who recommends serving this with ricotta or feta cheese and crusty bread. Find preserved lemon in the international section of the supermarket or at Mediterranean specialty food stores.

• 1/2 c. olive oil, plus good, fruity olive oil for drizzling, divided

• 2 onions, halved and thinly sliced

• 2 carrots, quartered and cut in 1-in. lengths

• 4 green onions, white and most of green parts, thinly sliced

• 1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved

• 1 tsp. fennel seeds, crushed with a mortar and pestle or finely ground

• 2 lb. mixed greens, spinach, sorrel, Swiss chard, outer leaves of romaine lettuce or any combination of sweet leafy greens, large leaves coarsely chopped

• 1/2 c. white wine

• 1 c. water

• 1/4 preserved lemon, flesh discarded, rinsed and chopped (see Note)

• 3 tbsp. fresh lemon juice, or more to taste

• 1/2 c. chopped fresh dill, divided

• A good pinch of crushed red pepper flakes, or to taste

Directions

In a wide, deep soup pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the carrots, green onions, fennel bulb, potatoes and fennel seeds, stir to coat with the oil and cook an additional 3 minutes.

Reduce the heat to low and simmer until the greens and potatoes are tender and most of the juices have been absorbed, 15 to 20 minutes. If there is still too much liquid, raise the heat to high and continue to cook until the liquid is reduced, up to an additional 10 to 15 minutes.

Add the lemon juice, half the dill, the fennel fronds and stalks and sprinkle with the red pepper flakes; toss, taste and adjust the seasonings as desired. Cook an additional 2 minutes to marry the flavors, then sprinkle with remaining dill.

Serve warm or at room temperature, drizzled with the good, fruity olive oil.

Nutrition information per serving:

Calories390Fat28 gSodium666 mg

Serves 10 to 12 (about 3 1/2 quarts).

Note: Find hot pepper paste or harissa in the international section of the supermarket or at Mediterranean specialty food stores. Adapted from Sabrina Ghayour's "Persiana."

• 2 to 3 tbsp. olive oil

• 1 1/2 lb. butternut squash, peeled, seeded and cut into 1 1/2-in. chunks

• 2 large onions, diced, plus 1 large onion cut in half and thinly sliced into half-moons, divided

• 3 leeks, trimmed, cleaned and finely chopped

• 3 boiling potatoes, unpeeled, cut into 1 1/2-in. chunks

• 5 tomatoes, roughly chopped

• 4 tsp. ground cumin

• 1 tsp. ground cinnamon

• 3 tsp. hot pepper paste, such as harissa (see Note)

• Salt and freshly ground black pepper

• 2 (14- to 15- 1/2-oz) cans chickpeas (reserve the liquid plus a couple of handfuls of chickpeas to garnish)

• 1 large zucchini, finely diced

• 3 1/2 oz. feta cheese

Directions

Heat a large saucepan over medium heat and add enough olive oil to generously coat the base of the pan. Add the butternut squash, diced onions, garlic, leeks and potatoes, and cook, without browning, until the vegetables soften slightly, about 30 minutes, stirring occasionally.

Add the tomatoes, cumin, cinnamon, paprika and hot pepper paste, and give it all a good stir to ensure the spices evenly coat the vegetables. Cover the vegetables completely with water, add a generous amount of salt (I would suggest at least 4 teaspoons) and black pepper. Stir once more and continue to cook at a gentle boil until the squash is tender when poked with a knife, about 30 minutes.

Purée the mixture in a food processor or blender until you get a lovely, even, smooth soup. Once smooth, add the chickpeas and their liquid, and stir well.

Adjust the consistency of the soup with additional water if desired, then taste and adjust seasoning if needed. Cook an additional 20 minutes, stirring occasionally, then add the zucchini and cook for a final 20 minutes before serving.

Pour the soup into large bowls (preferably wide, shallow ones), then generously crumble the feta on top. Drizzle a couple of tablespoons of the Herb Oil (see recipe) into each bowl over the feta. Finally, add the reserved crispy fried onions and chickpeas.

Nutrition information per each of 12 servings:

Calories311Fat16 gSodium1,141 mg

Carbohydrates37 gSaturated fat3 gProtein9 gCholesterol7 mgDietary fiber8 g

Makes variable amount.

• 1/4 c. plus 2 tbsp. olive oil, more if needed

• Good handful parsley

• Good handful dill

• Good handful cilantro

• Handful shelled pistachios

• Salt and pepper to taste

Directions