A few years ago on vacation David and I stayed at a beautiful B&B with an intimate dining area for the evening.  The owner delivered a bottle of wine to our table.  As he poured the wine into a carafe, he murmured, “Doctors say that it is healthy for our hearts to have a glass of wine everyday.”  With that he pulled out two glasses with broad bowls the size softballs.  “That’s why,” he said coyly, “I drink my wine out of these.” 

I have the same feeling about garlic.  I love it roasted and spread over hot bread.  I love it raw in a fresh salsa.  I love generous amounts in a cool, creamy hummus.  Whenever a recipe calls for a clove, I look for the largest one I can find.  That way if any guest ever notices the pungent flavor of garlic I can tell them, “Why, I only used a single clove…”

No excuses are necessary for today’s Garlic and Greens Soup from Vegan Table.  An entire head of garlic goes into this soothing and savory soup.  I used a combination of kale and collards for this delectable dish, and the leaves practically melted in my mouth while the potatoes had achieved the perfect bite.  I served it with crusty rye bread and balsamic vinegar and flax oil for dipping.  This soup is full of antioxidants, vitamin C, fiber, iron, and calcium.  Plus, garlic has been shown to aid heart health.  If, in the interest of good health, I must sip on a glass of red wine and lunch on luscious garlic-rich soup, well, that is my burden to carry.