1tablespoonrice wine vinegar or homemade vinegaror to taste
Instructions
Cut the dried aveluk into 1 inch pieces with a scissors. Put the dried greens into a container and pour the hot water over them. Allow to cool. Remove the greens and squeeze them dry.
Meanwhile, in a small 3 quart soup pot, sweat the garlic and onion in the butter until translucent. Add the potatoes, tomato and stock and bring to a boil. Turn the heat to low, add the canned chickpeas, along with the chopped greens and crushed red pepper if using. Simmer gently until the potatoes are tender.
Pulse the soup with a hand blender a couple times to break up some of the potatoes and beans. Don’t puree the soup, you just want enough potato and beans broken up to thicken it slightly. The texture of the dried greens is an important part of the dish. Add the walnuts and cook two minutes more.
Taste the soup and adjust the seasoning for salt until it tastes good to you. Right before serving, whisk in a dash of homemade vinegar or rice wine vinegar to taste. Serve with extra virgin olive oil and fresh cracked black pepper.
Video
Notes
Aveluk Salad
To make aveluk salad, take two ounces of dried aveluk and cook in water until tender. Fry three ounces of onions and a chopped clove of garlic in olive oil, then add the greens and cook as you would freshly blanched greens, adding a handful of bulgur or wild rice, pomegranite seeds, chopped walnuts, salt, and crushed red pepper to taste. Serve with a lemon wedge on the side.