1 tablespoon extra-virgin olive oil
2 shallots/chives (chopped – about 1 cup with a few set aside for garnish)
1 serrano chile (chopped)
4 cloves garlic (chopped)
1 medium head cauliflower (florets and stems cut into 1-inch pieces)
4 1/2 cup water
1/4 cup chopped fresh dill (plus more for garnish)
3 bunches kale (ends removed and leaves roughly chopped)
3 bunches collard greens (ends removed and leaves chopped)
fresh ground black pepper
1/4 cup non fat or low fat Greek Yogurt
1/4 cup walnuts
-Heat oil in a large pot over medium heat. Add chives and cook, covered, until soft, 4 to 5 minutes. Add garlic, serrano chile, and a pinch of salt, and cook for 3 minutes more until chile has softened a bit. Add cauliflower, and pour in water until it reaches just below the top of the cauliflower.
-Bring to a boil over high heat and add 2 tablespoons dill. Reduce heat to low, and simmer until cauliflower is tender, about 10 minutes. When cauliflower is tender add in the greens, and simmer for 3 minutes.
-Let sit for 5 minutes to cool slightly. Stir in remaining 2 tablespoons dill. Using a food processor or regular blender, puree until very smooth, adding more water (about 1/2 cup) if it’s too thick. Return to pot, and reheat. Season with salt and pepper. Garnish with touch of chives and black pepper. If you are using Greek Yogurt and Walnuts, place over top for added touch.