- 2 Tbsp coconut oil
- 2 Tbsp butter
- 2 Tbsp water
- 2 large onions diced
- 1/4 tsp salt
- 1 large bunch kale or green chard
- 12 ounces spinach or baby cooking greens
- 4 cups vegetable broth
- Pinch of cayenne pepper (optional)
- 1 Tbsp lemon juice
Remove stems from kale/chard. Coarsely chop the greens. Carmelize the onions. Add 2 Tbsp of butter to skillet heated to medium heat. Cook onions until they begin to brown about 5 minutes. Reduce heat, add 2 Tbsp water. Cook onions about 20-25 minutes util they are deep carmel color.
Add greens, broth and cayenne to the onions. Simmer until the greens are tender about 3-5 minutes. Puree the soup in the pot with immersion blender. Stir in 1 Tbsp of lemon juice. Add salt and pepper as desired.