List of Ingredients
- 1 LB. of chard
- lacinato kale
- Savoy cabbage leaves
- baby spinach
- Brussels sprouts
- watercress
- spring onions
- 2 of turnips
- Cardamom
- Star anise
- Peppercorns
- Juniper berries
- Fennel seeds
- Salt
Method
Bring 1 1/2 cups of water to a boil with 3 star anises, 4 peppercorns, 4 juniper berries, 10 cardamom pods, and 1 teaspoon of fennel seeds. Turn off the heat and let everything infuse for 10 minutes, then filter the water. Remove the stalks from the lacinato kale, leaving the leaves whole. Wash the spinach and the watercress.
Peel the leaves from the Brussels sprouts. Trim the spring onions and cut them into pieces. Cut the Savoy cabbage into strips, removing the central rib. Separate the chard leaves from the stalks and cut the stalks into pieces. Bring a pot of salted water to a boil. First add in the lacinato kale leaves; in intervals of 30 seconds, add in the Savoy cabbage, the chard stalks, the chard leaves and spinach, the Brussels sprouts, and the watercress.
After 30 seconds, remove all of the vegetables with a slotted spoon, leaving the broth in the pot. Add in the spice infusion. Distribute the vegetables into dishes. Wash the turnips, thinly slice them, and place them on top of the boiled vegetables; top with the broth and serve.