BOXCAR FARM WILD GREENS SOUP

½ pound spinach 1 cup each of 3 kinds of other greens (dandelion greens, nettles greens, quelites or other wild green)

½ cup chives or green onions

½ cup cilantro (or parsley) 1 teaspoon sea salt 2 potatoes, either Yukon type or Desiree 2-3 cloves garlic 1 good sized onion 3 tablespoons olive oil 1 tablespoon butter 2-3 teaspoons Chimayó red chile

Soup broth or water

Wash and chop greens and chop the potatoes.

Combine all the greens (including herbs and green onions) in a soup pot with salt, butter and enough water to cover and simmer for about 35-40 minutes.

Chop the onion and cook over low heat in a skillet with some olive oil until brown and caramelized. This can take up to 20-30 minutes. When the onions are about done, crush garlic into the pan and sizzle just long enough to start cooking the garlic.

Add the onion pan to the pot of greens, add about 3 to 4 cups of broth or water, and cook another few minutes to meld the flavors.

Puree the mix, either with a hand (immersion) blender or a regular blender.

Return the soup to the stove to heat a bit more and add spices — we like the Chimayó red chile and sometimes a bit of coconut aminos, but you could add cooking wine, lemon juice or any other flavoring you like.

— Boxcar Farm is a regular at the Santa Fe Farmers Market