• 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.