More Garden Greens to Eat.

I harvested some more greens today and added them to my  Spicy Chicken Soup. I sauteed 2 fresh diced tomatillos, 2 diced yellow summer squash from the farmers market, 1 diced green pepper from the farmers market,

 and 1/2 a white onion diced in olive oil until the onion was translucent. Then added 2 garlic cloves diced, leftover Roast Chicken & drippings (Chicken was roasted for 2 hours at 325, plain), and 1 can of muir glenn organic roasted tomatoes and green chilies. I put two cans of water in with added benefit of rinsing out the muir glenn can for recycling. Then put in a dash of tumuric, oregano, cayenne, and salt. Brought it all to a boil then put in my garlic chives, sprig of rosemary, swiss chard, kale, mustard greens all chopped and from the garden. I ladeled it out over a little brown rice. Hmm, happy soup for my slighlty sore throat and stuffy head probably from gardening in the rain to be cured with garden produce. Sweet.