4 tbsp oilve oil
1 medium onion
1-2 lbs potatoes, cut into 1 in. chunks
8 cups water (or 4 cups stock, 4 cups water)
4 garlic cloves, minced
1 bunch of mustard greens, coarsely chopped
1 bunch of spinach, coarsely chopped
Salt and Pepper to taste
Optional: 1⁄2 tsp crushed red pepper
Heat 2 T olive oil in a large pot/stock pot. Add chopped onions- sauté until golden. Add potatoes and cook for 3 or so minutes. Add stock/water and crushed red pepper. Bring to a boil. Reduce heat and simmer for 20 mins or until potatoes are tender.
In another pan, heat remaining 2 T olive oil- add garlic and sauté for just 1 minute until fragrant. Add mustard greens and spinach and cook until greens are wilted.
Add greens to potatoes and puree soup in small batches in a blender (or use an immersion blender). Salt and pepper to taste. Serve with a dollop of sour cream.