12 separate greens went into the pot… You’re meant to use an odd number but in the end I had 12 guests so I figured each of them could use a bit of luck) (each a token of luck for each one of the guests) they were cooked first, then puréed. Kale, Arugula, Collard greens, Radish greens, Romaine lettuce, parsley, beet greens, turnip greens, carrot greens, watercress, green onions, and spinach.

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