Plus, a chocolate pop-up, a Lawrenceville bar opening and a new Dormont coffee shop
- 4 tablespoons extra-virgin olive oil
- 2 to 3 large knobby spring onions (with some greens), halved and sliced 1/4 inch thick, or 1 large onion
- 3 cloves garlic, mince 2 cloves, cut one in half
- 1 pound new-dug potatoes, scrubbed, or 2 russet potatoes, peeled and cut into 1/2-inch pieces
- 3/4 teaspoon kosher salt, plus more to taste
- 1/8 teaspoon crushed red pepper flakes (Chef Batali uses more)
- 4 cups sliced loosely packed beet greens ( 1/2-inch ribbons)
- Salt and freshly ground black pepper
- 4 slices Italian peasant bread, toasted
In Dutch oven, heat 3 tablespoons oil over medium heat. Add onion and minced garlic. Cook; stirring often, until tender, 4 to 5 minutes. Add potatoes, salt, crushed red pepper; stir well. Add beet greens; stir just until wilted.
Add 4 cups water; bring to boil. Reduce heat; cover and simmer until potatoes are tender, 10 to 15 minutes. Season with salt and black pepper.
Drizzle toast with remaining 1 tablespoon oil. Rub with cut sides of halved garlic. Put in 4 soup plates; ladle soup over.
Makes 4 servings (2 if a main dish).
-- Adapted from "Molto Italiano" by Mario Batali (HarperCollins, 2005)