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Greens and Garlic Soup

1 entire head of garlic separated into cloves, peeled and chopped
1 onion, chopped
2 tablespoons olive oil
1 1/2 pounds mixed leafy greens
1 1/2 pounds russet potatoes, peeled and diced
3/4 cup white wine
3 tablespoons rice vinegar
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
2 tablespoons fresh parsley, chopped
red pepper flakes to taste
feta cheese, crumbled

Cover the potatoes with water, put on to simmer until tender, drain
(or reserve cooking water to use for the soup).

Saute garlic and onion in olive oil. Add greens, saute briefly.

Combine potatoes and greens mixture, cover with water or veg broth.
Add wine, vinegar, fresh herbs and red pepper. Simmer for 10 to
15 minutes.

Note: For greens, you can use kale, chard, escarole, spinach,
rapini, Napa cabbage or any other leafy green vegetable -- I used
red chard and spinach.

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