3 tbsp Ascolano Extra Virgin Olive Oil
1 pound leeks (2-3 leeks), cleaned and chopped
1 pound winter or bitter greens, such as collards, kale, dandelion, etc.
1 quart low-sodium chicken or vegetable stock
3 cloves garlic, peeled and finely minced (about 2 tsp)
1 tbsp fresh chopped thyme
2 celery ribs
1½ pound turnips or rutabagas
1 13.5-ounce can full fat, unsweetened coconut milk
½ ounce fresh flat-leaf parsley
Juice of half a lemon
Salt and pepper to taste
1 ounce fresh flat-leaf parsley
4 ounces fresh rosemary
¼ cup fresh oregano or marjoram
½ cup shelled pistachios, dry roasted
½ cup Parmigiano-Reggiano (preferably raw), shredded
3 cloves garlic, peeled
Juice of half a lemon
¼ teaspoon salt (omit if using salted pistachios)
½ cup Ascolano Extra Virgin Olive Oil
Add the Ascolano Extra Virgin Olive Oil to a large, heavy-bottomed stock pot or dutch oven.
Clean, quarter, and chop the leeks and set aside.
Wash the greens, remove fibrous stems (if necessary), and then add to a large skillet with 1 cup of stock and cover tightly with lid.
Wash and trim the ends of the celery. Cut in half lengthwise, chop, and add to a large bowl. Peel and chop the rutabagas or turnips into ½-inch cubes. Add to the bowl with the celery and set aside.
Mince and chop the garlic and thyme.
Turn on the heat to medium and melt the butter or ghee, add the leeks and stir to coat. Continue cooking for 5 minutes, stirring frequently, so that the leeks do not brown. Add the minced garlic and thyme to the pot with the leeks and cook for another minute until fragrant.
Add the celery and rutabagas to the pot, and season with salt and pepper. Cook the vegetables for 5-7 minutes, stirring occasionally.
Add remaining chicken stock to the pot, cover and bring to a gentle boil. Reduce heat and simmer for 15 minutes.
While the vegetables are simmering, steam the greens over medium heat until they are wilted down, but still vibrant in color and mild to taste, about 10-15 minutes. You may need to gently toss them halfway through the cooking time.
Transfer the wilted greens to a high-speed blender, along with the left over stock from the pan, coconut milk, lemon juice, fresh parsley, and about a third of the cooked vegetables. Puree until smooth, 30-60 seconds. Pour the puree into the pot and simmer uncovered for another 10 minutes to let the flavors come together and finish cooking the root vegetables.
Season with salt and pepper to taste. Top with a spoonful of Winter Herb Pesto, freshly cracked black pepper, and a drizzle of olive oil. Serve hot.
Instructions for the pesto:
Add all the ingredients except for the Koroneiki Extra Virgin Olive Oil to the bowl of a food processor. Pulse a few times.
With the food processor running, slowly pour in the Ascolano Extra Virgin Olive Oil just until it all comes together. Serve immediately.
Recipe adapted from James Trenda at Against All Grain