Ingredients:
3 tablespoons olive oil
2 cups chopped white onions
3 large cloves garlic, minced
1 large jalapeno, cored and minced with some of the seeds
1½ teaspoons ground coriander
½ teaspoon sea salt
½ teaspoon freshly ground pepper
5 cups packed torn and stemmed kale
5 cups chard, chopped (stems in 1-inch pieces and leaves in 2-inch pieces)
5 cups spinach or dandelion greens torn into pieces
1¼ cups chicken broth
1 16-ounce can whole hominy, drained and rinsed
½ cup chopped fresh cilantro leaves with some of the stems
1-2 tablespoons fresh lime juice
Chopped white onion for garnish
Directions:
1. In a Dutch oven or large pot, heat the oil over medium-high heat. Add the onions, garlic, jalapeno, coriander, salt, and pepper and cook, stirring frequently, for 4-5 minutes, or until the onions start to become tender.
2. Stir in the greens a handful at a time; first the kale, then the chard, then the spinach or dandelion greens, adding a little broth with each addition, as necessary if the pot gets dry.
3. When all the greens have been added, stir in the remaining broth and hominy. Increase the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes or until the flavors are blended, the greens are tender, and the hominy is heated through.
4. Remove from the heat and stir in the cilantro and lime juice, to taste. Ladle into warm bowls, sprinkle each with a little raw onion, and serve.
Serves 4