- 1 tablespoon peanut oil
- 2 tablespoons minced garlic
- 1 bunch fresh spinach, coarsely chopped
- 1 bunch arugula, coarsely chopped
- 1 bunch radish greens, coarsely chopped
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 cup vegetable broth, divided
- 1 cup skim milk
- salt and ground black pepper to taste
- Heat peanut oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add spinach, arugula, and radish greens to garlic; cook and stir until greens are completely cooked and wilted, working in batches if needed, 5 to 10 minutes. Drain any excess water from greens.
- Blend greens mixture in a food processor until pureed into 1 1/2 to 2 cups.
- Melt butter in a saucepan over medium heat; cook and stir 1/2 cup pureed greens until warmed, 2 to 3 minutes. Stir flour into pureed greens in the saucepan; slow pour in 1/2 of the broth while whisking until smooth. Bring pureed greens-broth mixture to a boil and cook until heated through, adding more broth if it looks too dry, about 3 minutes.
- Stir milk, remaining broth, and remaining pureed greens into greens-broth mixture and cook until heated through, 1 to 2 minutes; season with salt and pepper.
04/16/2018
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