Mustard Greens Soup with Poblanos and Almonds


The combination of mustard greens, poblanos and almonds may seem like a strange mix at first but I urge you to give it a try. The toasty, roasty almonds and poblanos provide depth whereas the greens compliment with a bright, fresh flavor.

This recipe is lightly adapted from this one by Rick Bayless. He doesn’t puree all of the soup as I recommend below, but instead leaves about half of the ingredients roughly chopped and mixed into the rest. I like to puree all of the soup for simplicity and then get some textural contrast from the garnishes.


Mustard Greens Soup with Poblano and Almonds
makes about 6 cups / 4-6 servings

Recipe note: you can use other greens in place of mustard greens – arugula, kale, collards, Swiss chard or even chickweed, dead nettle or henbit.


  • 2/3 cup slivered almonds, plus a few extra for garnish if you wish
  • medium fresh poblano chiles
  • medium (about 1/2 pound) Yukon Gold potato, cut into ½-inch cubes
  • 4 garlic cloves, peeled
  • bunch (about 8 ounces) mustard greens, de-stemmed and roughly chopped
  • 2-1/2 to 3 cups vegetable stock or water, plus a little more if needed
  • 1-1/4 teaspoon kosher salt
  • Juice of half a lime
  • Garnishes: I suggest a mix of something fatty (diced hard-boiled eggs, avocado) plus something crunchy (tortilla chips, extra almonds) but you could also use diced tofu, mushrooms, chicken or shrimp.


  • Toast almonds in a 12″ traditional skillet over medium-low heat, stirring frequently, until fragrant and lightly brown, about 4-6 minutes. Remove from heat and set aside.
  • Adjust oven rack to the upper third of the oven and heat the broiler on high. Remove the stem end and seeds from the poblanos and cut into quarters lengthwise (you may need to cut them into smaller pieces to ensure they lay flat). Place on a foil lined sheet pan and broil until the skin is black and blistered, about 5-8 minutes. Remove from oven, allow to cool and peel skin from the peppers. Add to a blender jar and set aside.
  • Bring a large saucepan of heavily salted water to a boil over medium-high heat. Add the almonds, potatoes, and garlic and boil for about 5 minutes, or until the potatoes are tender. Add the mustard greens and cook until wilted but still bright green, about 1-2 minutes longer. Using a slotted spoon, scoop almonds, potatoes, garlic and greens into a blender jar and set aside.
  • Add 2-1/2 cups of stock or water, salt and lime juice to the blender and puree on high until completely smooth, about 1-2 minutes. Add more stock or water to reach desire consistency. Taste and adjust seasoning as needed.
  • If you plan to serve immediately, transfer to an empty saucepan and heat gently over medium-low until warm. Top with garnish of choice and serve.


Savory Quickbread with Broccoli Rabe & Sun-dried Tomatoes


The Deep Winter CSA starts in just a few short days – yay! We are expecting broccoli rabe in this weeks share so wanted to provide one idea of what you can do with it. The recipe below is highly adaptable – the basics are flour, baking powder, salt, eggs, olive oil and yogurt along with up to 1-1/2 cups of add-ins. Lactose intolerant? Leave out the cheese. Only have collard greens on hand? Use those instead and add bacon and blue cheese. Craving something sweet? Use grated carrots, raisins and sweet spices for the add-ins. This is a recipe I come back to time and time again and hope you find it useful as well.

Did you know that broccoli rabe is not related to broccoli, but instead a close relative to the turnip? It makes sense then that the flavor is more pungent than regular broccoli, although cooking helps to tame the flavor. You may see broccoli-like buds in some varieties but the variety we grow, Spigarello, is grown just for the leaves. Check out this link for more information!

This recipe is adapted from David Lebovitz‘s Bacon and Blue Cheese Cake from The Sweet Life in Paris.

Savory Quickbread with Broccoli Rabe and Sun-dried Tomatoes
makes one 9″ loaf

Recipe notes: although I haven’t tried it, I would assume this recipe would freeze well tightly wrapped in plastic wrap and aluminum foil and stored in a zipper-lock bag.


  • 1-1/2 cups spelt or all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon sea salt
  • 4 large eggs, room temp
  • 1/4 cup olive oil
  • 1/2 cup plain whole-milk or Greek yogurt
  • 2 tablespoons freshly minced parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon lightly packed lemon zest
  • 1/2 packed cup cooked broccoli rabe (be sure to squeeze out excess liquid)
  • 1/4 packed cup (2 ounces) sun-dried tomatoes, rinsed, dried and finely chopped
  • 2/3 cups (2 ounces) grated aged cheese, such as Parmesan


  • Adjust oven rack to the middle position and preheat to 350 degrees.
  • Grease a 9″ loaf pan with non-stick cooking spray or butter and line the bottom with parchment paper (it makes it so much easier to get out of the pan later!).
  • In a medium mixing bowl, whisk together the flour, baking powder and salt. In a separate large mixing bowl, thoroughly whisk together the eggs, olive oil, yogurt, parsley, oregano and lemon zest. Pour the flour mixture into the wet ingredients and whisk until just combined. Fold in the broccoli rabe, sun-dried tomatoes and cheese. Pour batter into the prepared loaf pan and cook until a toothpick inserted in the center comes out mostly clean, about 35-40 minutes (if you have a thermometer, the internal temperature should be around 205 degrees).
  • Remove from the oven and allow to cool for about 10 minutes in the pan. Remove from the pan and allow to cool completely before slicing. Store any leftovers in an airtight container in the refrigerator for up to 7 days.