Winter CSA, Week 3

Another week of the Avalon Acres Winter CSA. This week we received homemade noodles, cherry jelly, tomatoes, corn, saurkraut, cornmeal, swiss chard, mustard greens, turnips, & green beans (which look kind of pickled or something?). We order eggs separately, since our csa offers tons of other baked goods, meats, produce, and preserved goods. If you are keeping track, I will tell you that I have made a few of the recipes below. I was not a fan of the Slow Cooker Vegetable Tagine (I should have known. I'm not a big indian food fan), or this Mustard Greens recipe. I did like the Braised Swiss Chard recipe. This week, I'm gonna try some Turnip Fries. And this recipe: Mustard Greens & Spinach Soup

MUSTARD GREENS & SPINACH SOUP
4 tablespoons olive oil
2 cups chopped onions
2 pounds Yukon Gold potatoes, peeled, cut into 1-inch pieces
8 cups (or more) water
1/2 teaspoon dried crushed red pepper
4 garlic cloves, minced
1 bunch mustard greens (about 12 ounces), stems trimmed, leaves coarsely chopped
1 10-ounce package fresh spinach, stems trimmed
Sour cream

Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) 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 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.