Type what you have

Ingredients

• ✓ savory
• collard green
• bacon
• butter
• onion
• chicken bouillon
• water
• garlic
• oregano
• thyme
• milk

Instructions

1. 1 Put collard greens in a pot full of lightly salted water; bring to a boil, reduce heat to medium-low, and cook until tender, about 1 hour. Drain.
2. 2 Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon on paper towels.
3. 3 Melt butter in a large pot over medium heat. Cook and stir onion in melted butter until tender, 7 to 10 minutes. Stir bacon, chicken bouillon, water, garlic, oregano, thyme, and savory into the onion; bring to a boil. Stir collard greens into the mixture and simmer 5 minutes. Pour milk over the mixture, stir, and cook another 5 minutes.

By Jay Rush

Ingredients

• ✓ savory
• turkey breast
• chicken stock
• butter
• chicken bouillon granules
• sage
• rosemary
• thyme

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Loosen the skin from the meat of the turkey breast.
3. 3 Place the turkey breast into a large oven-safe pot or Dutch oven with a lid and pour chicken stock over the meat. Mix melted butter with chicken bouillon granules, sage, savory, rosemary, and thyme in a bowl. Lift the loosened skin and pour slightly more than half the butter-herb mixture under the skin. Pour remaining herb mixture over the skin. Cover the pot.
4. 4 Roast in the preheated oven for 3 hours; flip turkey breast over and roast 1 more hour; flip again and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 180 degrees F (80 degrees C), 1 additional hour (5 hours in all). Baste turkey with pan drippings and let stand 5 to 10 minutes before serving.

By Sara Archibald Howard

Ingredients

• ✓ savory
• bread crumb
• chicken breast
• olive oil
• white wine
• salt
• mushroom
• lemon juice
• honey mustard

Instructions

1. 1 Place breadcrumbs in a large, resealable plastic bag. Add chicken, seal bag, and shake to coat chicken with breadcrumbs.
2. 2 Heat oil in a large, nonstick skillet over medium heat. Add chicken. Cook 3 minutes on each side, or until browned. Add wine, savory, salt, and mushrooms to the chicken. Cover, and reduce heat. Simmer for 15 minutes, or until chicken is done. Remove chicken and mushrooms with slotted spoon, and place on serving plate.
3. 3 Add lemon juice and mustard to skillet, and stir well. Heat through. Serve sauce with chicken.

By Velva Knapp

Ingredients

• ✓ savory
• tuna
• egg
• quick-cooking oat
• barbecue sauce
• green onion
• hot pepper sauce
• salt
• vegetable oil

Instructions

1. 1 In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
2. 2 Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

By emily

Ingredients

• ✓ savory
• all-purpose flour
• baking powder
• parsley
• basil
• white sugar
• thyme
• kelp powder
• salt
• butter
• buttermilk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Whisk together flour, baking powder, parsley, basil, sugar, thyme, savory, kelp powder, and salt in a large bowl.
3. 3 Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Drizzle buttermilk slowly over flour mixture while tossing lightly with a fork, just until flour mixture is moistened.
4. 4 Turn dough out onto a floured board; knead 4 to 5 times. Pat dough into a 3/4-inch-thick circle. Cut out 12 biscuits with a 2-inch cookie cutter, re-shaping dough as needed. Place biscuits 2 inches apart on a baking sheet.
5. 5 Bake in the preheated oven until golden brown, about 8 minutes. Serve warm.

By PrincessZelda

Ingredients

• ✓ savory
• vegetable broth
• sea salt
• rosemary
• sage
• thyme
• ice water

Instructions

1. 1 Combine broth, salt, rosemary, sage, thyme, and savory in a large stockpot. Bring to a boil, stirring frequently until salt dissolves; let cool to room temperature. Pour into a food-grade 5-gallon bucket. Stir in ice water.
2. 2 Pat turkey dry; remove giblets from cavity. Place turkey, breast-side down, into brine, making sure cavity fills. Refrigerate at least 8 hours, or overnight.
3. 3 Drain off and discard excess brine; pat turkey dry. Cook turkey as desired, reserving drippings for gravy. Note that brined turkeys often cook 20 to 30 minutes faster; start checking for doneness early.

By SHERI GAILEY

Ingredients

• ✓ savory
• cornish game hen
• greek yogurt
• lemon juice
• paprika
• olive oil
• garlic salt
• thyme
• black pepper
• oregano
• rosemary

Instructions

1. 1 Place Cornish game hens in a large resealable plastic bag.
2. 2 Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
3. 3 Preheat grill for low heat and lightly oil the grate.
4. 4 Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
5. 5 Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.

By Shyla Lane

Ingredients

• ✓ savory
• all-purpose flour
• salt
• celery salt
• black pepper
• mustard
• paprika
• garlic powder
• thyme
• ginger
• basil
• oregano

Instructions

1. 1 In a medium bowl, stir together the flour, salt, celery salt, pepper, dry mustard, paprika, garlic powder, thyme, savory, ginger, basil and oregano. Keep mixture in an airtight container.
2. 2 To use: Steam chicken until tender, dip pieces in beaten egg then roll in the spice mixture. Deep fry for 3 minutes on each side.

By Shauna

Ingredients

• ✓ savory
• celery salt
• black pepper
• clove
• cinnamon
• thyme
• sage
• mustard powder

Instructions

1. 1 Combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage, and mustard powder in a small bowl. Mix well and store in a sealed jar.

By Peter Gagn

Ingredients

• ✓ savory
• bread cube
• onion
• salt
• basil
• thyme
• marjoram
• cream of mushroom soup
• butter
• milk
• haddock fillet
• cracker

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
2. 2 Mix the diced bread, onion, salt and herbs together.
3. 3 Combine the soup with milk, stirring until creamy.
4. 4 In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
5. 5 Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

By Wilma Scott

Ingredients

• ✓ savory
• active dry yeast
• water
• white sugar
• salt
• egg
• vegetable oil
• all-purpose flour
• poultry seasoning
• sage
• dill weed
• black pepper
• nutmeg

Instructions

1. 1 Mix yeast, warm water, sugar, salt, eggs, and vegetable oil together in a large bowl. In another bowl, whisk together the flour, poultry seasoning, savory, sage, dill, black pepper, and nutmeg until thoroughly combined. Beat the flour mixture into the wet ingredients, about 1 cup at a time, until the dough is smooth; add up to 1 more cup of flour if needed.
2. 2 Turn the dough out onto a floured work surface, and knead until the dough is springy, smooth, and elastic, about 8 minutes. Form the dough into a ball, and place into an oiled bowl. Turn the dough ball around in the bowl to lightly oil the dough, then cover the bowl with a cloth and let the dough rise until doubled in size, about 1 hour.
3. 3 Grease 2 9x5-inch loaf pans. Punch down the dough, knead several times to remove air pockets, then cut the dough in half. Shape each half into a log, pinching the seams closed, then place into the prepared loaf pans seam sides down. Lightly cover the pans with a cloth, and let rise until doubled, 45 minutes to 1 hour.
4. 4 Preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake the bread until golden brown, 25 to 30 minutes; remove from pans and cool on wire cooling racks.

By Rarik

Ingredients

• ✓ savory
• cayenne pepper
• garlic powder
• basil
• onion powder
• sage
• lemon zest
• mace
• thyme
• parsley
• marjoram
• black pepper
• paprika

Instructions

1. 1 Crush or grind all the ingredients together. Let stand at least overnight before using. Keep this mixture in an airtight container.

By Sara

Ingredients

• ✓ savory
• caper
• butter
• lemon
• salt
• black pepper
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Crush capers in a small bowl with the back of a spoon.
3. 3 Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
4. 4 Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

By John Mitzewich

Ingredients

• ✓ savory
• turkey
• sage
• salt
• black pepper
• olive oil
• water
• hickory wood

Instructions

1. 1 Pat turkey dry with paper towels. Combine savory, sage, salt, and black pepper in a bowl; rub 2 tablespoons herb mixture inside the turkey cavity and inside the neck cavity. Loosen turkey skin over breast and legs; rub remaining 2 tablespoons herb mixture underneath loosened skin. Rub olive oil over entire turkey.
2. 2 Light 20 charcoal briquettes and place 10 on each side on the lower grate of a kettle charcoal grill. Place a drip pan or disposable aluminum baking pan in the middle of the lower grate and pour in water. When the coals are gray with ash, place a 2-inch square piece of hickory or other hardwood onto each bank of coals.
3. 3 Place turkey on the cooking grate and cover the grill. Monitor the heat with a grill thermometer to maintain a temperature between 150 and 250 degrees F (65 to 120 degrees C); add 3 to 5 coals to each side, about every 90 minutes. Add more wood chunks as needed to maintain a gentle smoke. If open flames flare up when removing the lid, douse them lightly with water or beer.
4. 4 Smoke turkey for 20 minutes per pound, about 4 to 4½ hours; let the heat increase to 250 degrees F (120 degrees C) during the last hour of smoking. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching a bone, should reach at least 165 degrees F (75 degrees C).
5. 5 Remove the turkey from the grill and rest, loosely covered with foil, before carving.

By TOM TROTTIER

Ingredients

• ✓ savory
• mushroom
• beef oxtail
• water
• onion
• carrot
• parsnip
• turnip
• brandy
• barley
• salt
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

Ingredients

• ✓ savory
• chicken stock
• kosher salt
• rosemary
• thyme
• sage
• turkey
• brining bag

Instructions

1. 1 Combine chicken stock, salt, rosemary, thyme, savory, and sage in a bowl; stir until salt is dissolved.
2. 2 Place turkey in a brining bag and pour brine over it, making sure to fill the cavity. Seal the bag, squeezing out as much air as possible to prevent floating.
3. 3 Submerge the sealed turkey in a 5-gallon pot filled with water. Attach a sous vide cooker to the side of the pot. Wrap the pot with a dish towel for insulation and cover with plastic wrap to minimize evaporation.
4. 4 Set the sous vide cooker to 150 degrees F (65 degrees C) and cook for 18 to 24 hours. (Maintain water level as needed during cooking.)
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Remove turkey from the brining bag and transfer to a large roasting pan. Discard brine.
7. 7 Bake in the preheated oven until nicely browned, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By marc007

Ingredients

• ✓ savory
• sage
• salt
• marjoram
• black pepper
• smoked sugar
• mace
• cinnamon
• red pepper flakes

Instructions

1. 1 Combine sage, salt, marjoram, savory, black pepper, smoked sugar, mace, cinnamon, and red pepper flakes together in a small bowl. Transfer to an airtight container. Store in a cool, dark place.

By thedailygourmet

Ingredients

• ✓ savory
• butter
• chicken
• onion
• carrot
• potato
• salt
• black pepper

Instructions

1. 1 Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes.
2. 2 Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.

By Sophie

Ingredients

• ✓ savory
• butter
• bacon
• onion
• pork sausage
• ground beef
• water
• tomato
• worcestershire sauce
• brown mustard
• heavy cream
• cheddar cheese
• cream cheese
• montreal steak seasoning
• garlic

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter and cook bacon and onion for 1 to 3 minutes. Add sausage and ground beef. Cook and stir to break up meat until crumbly and browned throughout, 5 to 7 minutes more.
2. 2 Add water, tomatoes, Worcestershire sauce, and mustard. Add cream, Cheddar cheese, and cream cheese. Stir until cheese is melted, about 5 minutes more. Add steak seasoning, garlic, and savory; stir to combine.

By thedailygourmet

Ingredients

• ✓ savory
• cornstarch
• turkey broth
• water
• butter
• chicken broth
• white cooking wine
• butter
• carrot
• celery
• onion
• turkey
• water
• apple juice
• rosemary
• sage
• thyme
• salt
• chicken broth

Instructions

1. 1 Pour 4 32-ounce cartons of low-sodium chicken broth into a large stock pot and stir in kosher salt, savory, thyme, sage, and rosemary. Bring to a boil, reduce heat to medium, and cook the brine for 7 minutes to blend flavors. Cool. Pour the mixture into a 5-gallon food-grade bucket, large cooler, or large brining bag. Stir apple juice and 1 gallon of water into the mixture. Place turkey, breast side down, into the brine, and pour in more water if needed to cover. Place in refrigerator and brine for at least 36 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove turkey and discard used brine. Rinse turkey and pat dry with paper towels. Place the turkey, breast side down, on a roasting rack set into a roasting pan. Stuff the bird with 2 onions, 4 stalks of celery, and 4 carrots; place remaining 2 onions, 4 stalks of celery, and 4 carrots into the roasting pan surrounding the turkey. Brush outside of the turkey with 1/4 cup melted butter and pour white cooking wine and 2 32-ounce cartons of chicken broth into the pan.
4. 4 Roast in the preheated oven for 30 minutes; baste with pan juices. If skin begins to darken too quickly, place a tent of aluminum foil over the bird. Continue roasting for 1 1/2 more hours, basting every 30 minutes. Turn the turkey over so it is breast side up; brush with remaining 1/4 cup melted butter. Continue roasting, basting every 30 minutes, until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 180 degrees F (80 degrees C), about 1 more hour (3 hours roasting time in all).
5. 5 Remove turkey and set aside while you make the gravy. Strain all the pan drippings through a mesh strainer into a large saucepan. Bring to a boil, reduce heat to medium-low, and simmer. Whisk 2 cups water, 1 32-ounce carton turkey broth, and cornstarch together in a bowl until smooth. Whisk the cornstarch mixture into the hot pan drippings and cook until thickened, whisking constantly, about 5 minutes. Let gravy cool to thicken slightly. If desired, use a gravy separator to remove excess fat. Serve turkey with gravy.

By Krystal L

Ingredients

• ✓ savory
• rosemary
• fennel seed
• thyme
• basil
• marjoram
• lavender flower
• parsley
• oregano
• tarragon
• bay powder

Instructions

1. 1 Gather all ingredients.
2. 2 Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl.
3. 3 Add savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder to the bowl; stir well. Store in an airtight container between uses.

By Mariposa

Ingredients

• ✓ savory
• water
• active dry yeast
• all-purpose flour
• basil
• thyme
• rosemary
• sea salt
• olive oil
• cornmeal

Instructions

1. 1 Pour water into a large bowl. Sprinkle yeast into water; let stand undisturbed until dissolved.
2. 2 Mix together basil, savory, thyme, and rosemary in a small bowl.
3. 3 Stir 1 cup flour, 1 tablespoon herb mixture, sea salt, and 2 tablespoons oil into yeast mixture until well blended. Mix in remaining flour, 1 cup at a time, until a thick and somewhat sticky dough forms.
4. 4 Turn dough out onto a lightly floured surface; knead until smooth and elastic. Form into a ball and place into an oiled bowl. Flip dough to coat the surface. Cover the bowl with a clean dish towel; let dough rise until doubled, about 1 hour.
5. 5 Punch dough down and divide in half. Shape each piece into an irregular oval, about 1 1/2-inches thick. Sprinkle cornmeal over 2 baking sheets; transfer dough to the prepared baking sheets.
6. 6 Brush each loaf with remaining olive oil; sprinkle remaining herbs on top. Make several slashes in bread, cutting through dough with a knife. Cover loaves with clean dish towels. Let rise again until dough begins to rise, about 20 minutes.
7. 7 Preheat the oven to 450 degrees F (220 degrees C).
8. 8 Place the baking sheet with loaves in the preheated oven. Quickly splash a small amount of water onto the oven floor to create steam, then close the oven door. Bake loaves until golden, about 20 minutes.

By Connie

Ingredients

• ✓ savory
• cola-flavored carbonated beverage
• tomato sauce
• tomato paste
• worcestershire sauce
• brown sugar
• molasses
• cider vinegar
• butter
• balsamic vinegar
• steak sauce
• mustard
• chili powder
• onion powder
• garlic salt
• hot pepper sauce

Instructions

1. 1 Mix cola, tomato sauce, tomato paste, Worcestershire sauce, brown sugar, molasses, cider vinegar, butter, balsamic vinegar, steak sauce, and mustard together in a large saucepan over low heat. Stir in chili powder, savory, onion powder, garlic salt, and hot pepper sauce until well blended. Cook, stirring occasionally, until sauce is thick enough to coat the back of a metal spoon, 10 to 15 minutes.

By Bubba

Ingredients

• ✓ savory
• mustard
• black pepper
• sage
• basil
• thyme
• water
• garlic
• celery
• onion
• carrot
• potato
• lemon juice
• vegetable oil
• salt
• nutritional yeast
• whole wheat flour
• sunflower seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
2. 2 In a food processor, blend sunflower seeds, whole wheat flour, nutritional yeast, salt, vegetable oil, lemon juice, potato, carrot, onion, celery, garlic, water, thyme, basil, sage, savory, pepper and dry mustard. Process the mixture until almost smooth.
3. 3 Transfer mixture to the baking dish. Bake in the preheated oven 1 hour, or until bubbly and lightly browned.

By Paula

Ingredients

• ✓ savory
• garlic powder
• basil
• parsley
• thyme
• mace
• onion powder
• black pepper
• sage
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl.
3. 3 Store in a sealed jar.

By PJango

Ingredients

• ✓ savory
• brown sugar
• paprika
• salt
• black pepper
• garlic powder
• onion powder
• oregano
• cayenne pepper

Instructions

1. 1 Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, oregano, savory, and cayenne pepper together in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag.

By Brnagin4

Ingredients

• ✓ savory
• ground beef
• ground lamb
• onion
• garlic
• bread
• allspice
• coriander
• salt
• black pepper
• ground cumin

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 In large bowl, combine ground beef, ground lamb, onion, garlic, and bread crumbs. Season with savory, allspice, coriander, salt, pepper, and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8-inch to 1/4-inch thick).
3. 3 Grill patties for 5 to 7 minutes on each side, or until cooked through.

By Allrecipes Member

Ingredients

• ✓ savory
• crabmeat
• green onion
• thyme
• oregano
• black pepper
• parmesan cheese
• mayonnaise
• mushroom
• parmesan cheese
• paprika

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
3. 3 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
4. 4 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
5. 5 Bake mushrooms in preheated oven until heated through, about 15 minutes.
6. 6 Serve hot. Enjoy!

By Wilma Scott

Ingredients

• ✓ savory
• potato
• olive oil
• balsamic vinegar
• butter
• garlic
• rosemary
• sage
• thyme
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes in a saucepan; fill with enough water to cover potatoes. Bring to a boil; reduce heat to medium-low and cook potatoes until tender but not mushy, about 15 to 20 minutes. Drain potatoes in a colander; transfer to a baking sheet lined with a clean dish towel and allow to cool and dry out a little, about 10 minutes.
3. 3 While potatoes are cooling, mix olive oil, balsamic vinegar, butter, garlic, rosemary, sage, thyme, savory, salt, and pepper in a bowl until well combined.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
5. 5 Place cooled potatoes in a single layer on the prepared baking sheet. Use a potato masher or the heel of your hand to lightly press down on potatoes to crush them.
6. 6 Spoon the oil-herb mixture over each smashed potato.
7. 7 Bake potatoes in the preheated oven until crispy, about 25 minutes. Let cool slightly before serving.
8. 8 Enjoy!

By amanda81

Ingredients

• ✓ savory
• green onion
• garlic scape
• olive oil
• lettuce
• rainbow chard
• kale
• vegetable broth
• marjoram
• salt
• black pepper
• greek yogurt
• italian seasoning

Instructions

1. 1 Puree green onions and garlic scapes in a food processor.
2. 2 Heat oil in a large soup pot over low heat. Add the onion-garlic mixture and cook until it starts to dry out, 2 to 3 minutes.
3. 3 Puree lettuce, chard, and kale in the food processor. Add to the pot and cook for 4 to 5 minutes. Pour in vegetable broth; season with savory, marjoram, salt, and pepper. Simmer until kale and chard are softened, 40 to 45 minutes.
4. 4 Mix Greek yogurt and Italian seasoning together. Serve soup in individual bowls; garnish each with a generous dollop of the topping.

By Bleuberet