Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4        tablespoons  olive oil
  2               cups  chopped onions
  2             pounds  yukon gold potatoes -- peeled cut in
                        -- 1-inch pieces
  8               cups  -- (or more water
     1/2      teaspoon  crushed dried red pepper
  4                     garlic cloves -- minced
  1              bunch  mustard greens leaves -- trimmed coarsely
                        -- chopped
  1         10 oz. pkg  fresh spinach -- stems trimmed
                        sour cream

Preparation:

heat 2 tablwspoons oil in heavy pot over medium heat. Add onions and saute until tender and golden, about 8 minutes. Add potatoes and saute 3 minutes. Add 8 cups water and crushed red pepper. bring to noil, Reduce heat. Simmer until potatoes are tender, about 20 minutes. Meanwhile, heat remaining 2 talespoons oil in another heavy large pot over medium heat. Add garlic; saute until fragrant, about 1 minute. Add mus- tard greens and all but 1 cup spinach leaves; Saute until wilted, 3 minutes. Add sauted greens to potato mixture. Working in batches,puree soup in blender until smooth(Can be prepared 1 day ahead. Cool. Cover and refrig- erate.) Return soup to pot. Bring to simmer, thinning with more water if desired. Season soup to taste with salt and pepper. Cut remaining 1 cup spinach leaves into 1/2-inch wide slices. Ladle soup into bowls. Add dollop dour cream in each bowl. Garnish soup with sliced spinach leaves and serve. Makes 8 servings.

Nutritional Information:

78 Calories (kcal); 7g Total Fat; (76% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 4mg Sodium