2 peeled garlic cloves, minced
1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1. Put onion, garlic, water, salt and pepper in a pot over high heat. Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2. Add greens and parsley; cook until the greens are tender, 2-3 minutes. Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender. Garnish with more parsley and a dollop of yogurt on each bowl. Serves 4.