There are many good choices at the winter market. This week's recipe makes a robust and distinctive soup that's perfect on a cold evening. Pick up about 3/4 lb of mixed winter greens such as kale, chard, turnip, dandelion or collard greens and some carrots from Happy Boys Farm.
According to Janet Fletcher, the flavor of mustard greens aren't a good choice for this soup. I used dandelion greens, kale and chard with excellent results. Little did I know, weeding dandelions in the early 50's in Detroit, I would be eating them later in life.
Check the Food Mill or your local grocery store for canned white cannellini beans and chicken stock. Dried white beans can work, but they require forethought as they have to be soaked overnight and cooked longer. Using canned beans, making the soup still takes over an hour to rinse, chop, sauté, boil, simmer and purée.