Roman Grain and Greens Soup

Every so often I make a recipe with my doctor in mind. She always tells me, “Less meat and more grain and greens.” Roman Grain and Greens soup is just what the doctor ordered. In addition to barley, lentils, split-peas, and chickpeas there are 5 kinds of greens.

Roman Grain and Greens Soup

Ingredients:

1⁄2 cup pearled barley
1 cup yellow split peas
1 cup lentils
10 cups water or more
1 14 oz. chickpeas, drained and rinsed
2 teaspoons salt, plus more to taste
1 teaspoon dried oregano
1⁄2 teaspoon ground fennel seed
2 Tablespoons coloratura de alici
1 large or 2 smaller leeks, white part and 3 inches of green part, split, rinsed and chopped
3 cups coarsely chopped Savoy cabbage, packed
1⁄4 cup chopped parsley, packed
1⁄4 cup chopped fresh dill, packed
1⁄4 cup chopped fennel leaves, packed
1⁄2 cup olive oil

Place barley, peas and lentils in a heavy pot. Rinse and drain. Add water and bring to a boil. Skim off foam. Simmer, covered, stirring occasionally, until vegetables are becoming tender. Add water if too thick.

Meanwhile, prepare leeks, cabbage and greens. In a frying pan, cook them gently in olive oil until wilted.

Add the chickpeas, salt, oregano, oregano, ground fennel and coloratura de alici to the soup. Simmer 5 minutes.

Stir the greens into soup. Simmer, stirring frequently, just until cabbage is tender, about 10 minutes.

Taste, and add salt as needed.

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Purslane

The West 97^th Street Green Market was set up for social distancing. The sidewalk was marked with chalk to indicate where to form lines and keep 6 feet between customers. All of the vendors wore masks and gloves.

I was at the West 97^th Street Green Market when I came across purslane, a type of greens I’d never seen or heard of before. It’s common in Spain, Greece, and Italy and is a good source of omega-3 and other vitamins and minerals. Purslane is also known as hogweed, pusley, and fatweed. It’s tender enough to use raw in salads. It also works it in stews and frittatas. This recipe for a simple side dish is the one given to me by the farmers who grew it.

Ingredients:

2 cups purslane

1 clove garlic, smashed

2 tbsp extra virgin olive oil

2 tbsp Parmesan cheese

salt & pepper to taste

Put 1 cup of water and a garlic clove in a frying pan. Turn the heat to medium-high.

When the water boils, add the purslane, and reduce the heat to low. Cover the frying pan and keep cooking for 6-7 minutes. If the Purslane has woody stems cook it a little longer.

Remove it from the heat, drain, and season with salt, pepper and a good drizzle of olive oil, Sprinkle with Parmesan just before serving.

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Roman Grain and Greens Soup

Roman Grain and Greens Soup

Roman Grain and Greens Soup

Ingredients:

Place barley, peas and lentils in a heavy pot. Rinse and drain. Add water and bring to a boil. Skim off foam. Simmer, covered, stirring occasionally, until vegetables are becoming tender. Add water if too thick.

Meanwhile, prepare leeks, cabbage and greens. In a frying pan, cook them gently in olive oil until wilted.

Add the chickpeas, salt, oregano, oregano, ground fennel and coloratura de alici to the soup. Simmer 5 minutes.

Stir the greens into soup. Simmer, stirring frequently, just until cabbage is tender, about 10 minutes.

Taste, and add salt as needed.

Purslane

Purslane

The West 97^th Street Green Market was set up for social distancing. The sidewalk was marked with chalk to indicate where to form lines and keep 6 feet between customers. All of the vendors wore masks and gloves.

Ingredients:

Put 1 cup of water and a garlic clove in a frying pan. Turn the heat to medium-high.

When the water boils, add the purslane, and reduce the heat to low. Cover the frying pan and keep cooking for 6-7 minutes. If the Purslane has woody stems cook it a little longer.

Remove it from the heat, drain, and season with salt, pepper and a good drizzle of olive oil, Sprinkle with Parmesan just before serving.

Reveries and Recipes

Roman Grain and Greens Soup

Roman Grain and Greens Soup

Ingredients:

Place barley, peas and lentils in a heavy pot. Rinse and drain. Add water and bring to a boil. Skim off foam. Simmer, covered, stirring occasionally, until vegetables are becoming tender. Add water if too thick.

Meanwhile, prepare leeks, cabbage and greens. In a frying pan, cook them gently in olive oil until wilted.

Add the chickpeas, salt, oregano, oregano, ground fennel and coloratura de alici to the soup. Simmer 5 minutes.

Stir the greens into soup. Simmer, stirring frequently, just until cabbage is tender, about 10 minutes.

Taste, and add salt as needed.

Purslane

The West 97th Street Green Market was set up for social distancing. The sidewalk was marked with chalk to indicate where to form lines and keep 6 feet between customers. All of the vendors wore masks and gloves.

Ingredients:

Put 1 cup of water and a garlic clove in a frying pan. Turn the heat to medium-high.

When the water boils, add the purslane, and reduce the heat to low. Cover the frying pan and keep cooking for 6-7 minutes. If the Purslane has woody stems cook it a little longer.

Remove it from the heat, drain, and season with salt, pepper and a good drizzle of olive oil, Sprinkle with Parmesan just before serving.

Reveries and Recipes

The West 97^th Street Green Market was set up for social distancing. The sidewalk was marked with chalk to indicate where to form lines and keep 6 feet between customers. All of the vendors wore masks and gloves.