Cleavers Soup

Ingredients:

2 cups fresh young cleavers

1 cup curly kale

1/2 cup sorrel leaves

1 medium potato

2-3 young green garlic ( or 2-3 garlic cloves)

2 tbl spoon EVO

1/2 teaspoon Celtic salt

1/2 teaspoon black pepper

Instruction:

Once greens are picked, we leave them outside for a few minutes for bugs to escape. then wash them carefully and discard all dirt. pat dry. In a casserole heat olive oil on medium heat, add peeled and chopped potato and green garlic. Sauté for 2-3mins until the garlic gets soft. add chopped cleavers, curly kale ( discard hard stalks), salt, pepper. add around 600ml boiling water, cover and simmer on medium low heat for about 15-20mins.