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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. light olive oil
- 1 yellow onion (large, thinly sliced, about 3 cups)
- salt
- pepper
- 4 garlic cloves (finely chopped)
- 1 cup chard (stems, thinly sliced)
- 1 potato (medium-sized, thinly sliced, about 1 cup)
- 1 carrot (large, thinly sliced, about 1 cup)
- 1/4 cup dry white wine
- 1 bunch kale (stems removed and leaves washed, about 8 cups packed)
- 1 bunch green chard (stems removed and leaves washed, about 8 cups packed)
- 1 bunch spinach (stems removed and leaves washed, about 8 cups packed)
- 1 Tbsp. fresh lemon juice
- 1 yellow onion (thinly sliced)
- 1 leek (top, washed and chopped)
- 4 garlic cloves (crushed)
- 1 tsp. salt
- 2 carrots (medium-sized, chopped)
- 1 large potato (thinly sliced)
- 1/4 lb. white mushrooms (sliced)
- 2 celery ribs (sliced)
- 6 parsley sprigs (coarsely chopped)
- 6 thyme (fresh sprigs of)
- 2 fresh marjoram (or oregano sprigs)
- 3 sage leaves (fresh)
- 2 bay leaves
- 1/2 tsp. peppercorns
- 9 cups cold water
- 2 Tbsp. extra-virgin olive oil (as needed)
- 2 garlic cloves (finely chopped)
- 1 Tbsp. fresh parsley (chopped)
- 1 Tbsp. grated Parmesan cheese
- 1/4 French baguette (thinly sliced)
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