- vegetable stock (for home-made stock, see Fried roots and greens recipe)
- greens for cooking, such as spinach, chard, leafy greens or wild garlic
Heat vegetable broth until boiling. Add chopped greens, cook for a few minutes and adjust seasoning. Serve with croutons, grated cheese, and a touch of butter or olive oil in each bowl.
To make your own croutons
Cut bread into 3/4" chunks and leave to get stale for a week in a dry place. Toast until golden in a skillet with some oil and chopped fresh rosemary. Add halved garlic cloves a couple minutes into cooking and season.