Potato + Greens Soup - Ends + Stems with Chef Alison

Ingredients

• 1 Yellow Onion
• 2 cloves Garlic
• 4 Tablespoons Extra Virgin Olive Oil (divided)
• 1 1 ⁄ 2 pounds Yukon Gold Potatoes
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 6 cups Vegetable Stock (or chicken stock)
• 1 ⁄ 2 teaspoon Red Pepper Flakes (optional, to taste)
• 1 bunch Green Kale
• 1 bunch Mustard Greens (or escarole)
• 1 Lemon (zest and juice)
• 1 ⁄ 2 cup Sour Cream
• 1 ⁄ 4 bunch Cilantro (optional, for garnish)
• Black Pepper (to taste, freshly ground)