2 tablespoons extra virgin olive oil (may sub ghee or butter), additional or garnish
1/2 small white onion, finely chopped
4 cloves garlic, minced
1 bunch curly kale, destemmed and roughly chopped
1 bunch collard greens, destemmed and roughly chopped
1 bunch swiss chard, destemmed and roughly chopped
1 pound fresh baby spinach leaves
1.5 quarts chicken broth (about 6 cups)
1/2 teaspoon fine sea salt
2 lemons, juiced
cracked black pepper, for garnish
Heat the olive oil in a large pot over medium heat. Add the onions and saute until translucent and starting to brown. Once the onions are nicely fragrant and golden in color, add the garlic and saute for an additional 3 to 4 minutes.
Once the garlic is fragrant, add all of the raw greens to the pot. Stir well and then place the lid on the pot. Let the pot steam for 5 minutes, or until the greens cook down and reduce by half in volume. Add the chicken broth, bring to a simmer, and then add the salt. Turn off the heat, add the fresh lemon juice, and then pour the soup into a large blender.
Blend on high for 4 to 5 minutes, or until it is *completely* blended and smooth.
Serve with a drizzle of olive oil and fresh cracked black pepper, if desired.
The soup will keep as leftovers for up to 5 days in the refrigerator. Note that it also freezes well!