INGREDIENTS
1 cup
baby spinach
4 servings
bell pepper
4 cups
chicken stock
3 tbsp
extra virgin olive oil
1/4 cup
fennel
1 tbsp
fresh thyme leaves
1 stalk
garlic
1/2 cup
heavy cream
1 cup
mustard greens
1
onion
4 servings
onion
1 tbsp
oregano
1/2 cup
plain yogurt
4 servings
sea salt
3/4 cup
white wine