Beet Green Soup - The Conservation Foundation

Ingredients

• 1/3 cup extra virgin olive oil
• 1 onion, halved and sliced into 1/4-inch thick half-moons
• 2 cloves garlic, finely chopped
• 2 medium russet potatoes, peeled, cut into 1/2-inch dice
• 2 teaspoon coarse sea salt
• 1/2 teaspoon hot red pepper flakes
• 4 cups beet greens, sliced into 1/2-inch wide ribbons
• 3 cups water
• 1 small bay leaf