Technically, winter is over but do you feel like you’re missing a ‘Spring in your step?’
You need a bowl of this:
Using a large cast iron or stainless steel stock pot, gently sauté:
2 garlic cloves and one leek in some extra virgin olive oil for a couple of minutes until it smells delicious.
Then add, 2 large zucchinis, diced
And 1 litre good quality vegetable stock.
Bring to the boil then reduce to a medium simmering heat for about 5 to ten minutes until zucchini is just tender.
Meanwhile, rinse and tear from thick stems:
2 cups of kale and 2 cups of spinach. (I used Tuscan kale, also sometimes called Tuscan cabbage. This is a darker, longer leaf compared to the common curly variety.)