This is a delicious and refreshing soup, rich in anti-oxidants that have great health benefits. If you don’t like mustard greens, you can substitute kale or spinach. Just one taste and you will realize that parsley is much more than a pretty garnish on a plate. When the lemon juice is added to the simmering soup just before 
serving it takes on a lovely milky color to match the heavenly taste.
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Ingredients
3 bunches Italian flat-leaf parsley, roughly chopped
3 bunches curly parsley, roughly chopped
4 leaves of curly mustard greens roughly chopped
2 cloves garlic, crushed
1 large shallot roughly chopped
3 cups chicken stock
½ cup fresh lemon juice
Freshly ground black pepper
Sea salt to taste
Directions
Wash both kinds of parsley. Remove and discard the stems. Rinse the leaves well under cold running water. Drain and roughly chop.
Wash the mustard greens. Remove and discard the bottom stems. Drain and roughly chop.
Put 2 cloves of crushed garlic and 1 large shallot roughly chopped in a large pot with one tablespoon of olive oil, and sauté for one minute. Do not let the garlic brown.
Add 3 cups of chicken stock to the pot, bring it to a low simmer and add ½ cup of Aborio rice. Continue to simmer about 20 minutes until the rice is tender.
Add the roughly chopped parsley and mustard greens and continue to simmer for no more than 2 minutes. Do not overcook the greens.
Add ½ cup of freshly squeezed lemon juice and serve hot.
serving it takes on a lovely milky color to match the heavenly taste..
Ingredients
3 bunches Italian flat-leaf parsley, roughly chopped
3 bunches curly parsley, roughly chopped
4 leaves of curly mustard greens roughly chopped
2 cloves garlic, crushed
1 large shallot roughly chopped
3 cups chicken stock
½ cup fresh lemon juice
Freshly ground black pepper
Sea salt to taste
Directions
Wash both kinds of parsley. Remove and discard the stems. Rinse the leaves well under cold running water. Drain and roughly chop.
Wash the mustard greens. Remove and discard the bottom stems. Drain and roughly chop.
Put 2 cloves of crushed garlic and 1 large shallot roughly chopped in a large pot with one tablespoon of olive oil, and sauté for one minute. Do not let the garlic brown.
Add 3 cups of chicken stock to the pot, bring it to a low simmer and add ½ cup of Aborio rice. Continue to simmer about 20 minutes until the rice is tender.
Add the roughly chopped parsley and mustard greens and continue to simmer for no more than 2 minutes. Do not overcook the greens.
Add ½ cup of freshly squeezed lemon juice and serve hot.
Adding more of the dark greens to our diet is a good way to get more of those important anti-oxidants that help preserve good health. If you like, you can also add a bit of chopped chinese cabbage.
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