Annie Bell's Spring Greens and Potato Soup


Dice the bacon, peel and finely chop the shallots, scrub or peel the potatoes as necessary and cut into chunks.

Heat 2 tbsp oil in a medium-size pan over a medium heat and fry the bacon for 4-5 minutes, stirring frequently, until lightly coloured.

Add the shallots and fry for another few minutes until nice and syrupy and starting to colour. Add the potatoes, the stock and a little salt. Bring to the boil and simmer over a low heat for 20 minutes until the potatoes are tender. At the same time, peel and finely chop the garlic.

Bring a large pan of salted water to the boil, add the greens and simmer for a few minutes, then drain in a colander, press out any excess water and chop coarsely.

Heat 2 tbsp oil in a large frying pan over a medium heat, add the garlic and chilli and fry momentarily until fragrant, then add the chopped greens, season with a little salt and fry for a couple of minutes, stirring frequently.

Crush the potatoes in the pan using a potato masher, stir in the greens and season with a little more salt, if necessary. Serve scattered with lots of chopped parsley and a generous drizzle of olive oil, accompanied with parmesan.

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