Spring Greens and Bulgur Soup, Italian Style

      1/2 cup (1 stick) butter
     (2.5) 5 tbsp. extra-virgin olive oil
     (4) 8 cloves garlic, chopped
     (3) 6 leeks, white and light green parts only, halved lengthwise and thinly sliced
     (3)6 stalks celery, peeled and chopped
     (1/2)1 tbsp. finely chopped fresh rosemary
     (1/2) 1 tbsp. chopped fresh sage
     1 pinch 1⁄4 tsp. peperoncini flakes
     (4) 8 cups chicken broth, plus water as needed
     (3/4) 1 1⁄2 cups bulgur wheat
     Kosher salt and freshly ground black pepper, to taste
     (1/4) 1⁄2 lb. spring greens (radish, beet, chard, turnip, spinach, mustard, escarole)
     leaves only, roughly chopped (strip and discard long stems)
     (3) 6 tbsp. grated pecorino or parmesan
     (1/2) 1 lemon, sliced into wedges


1. Heat 2.5- 5 tbsp. oil in a 6-qt. pot over medium heat. Add garlic, onions, and celery and cook, stirring occasionally, until soft, about 10 minutes.

2. Add rosemary, sage, and pepper flakes and cook, stirring frequently, until fragrant, about 1 minute. Add broth, bulgur, and 1-2 cups water. Season with salt and pepper. Bring to a boil over high heat; reduce heat to medium-low and simmer until bulgur is soft, 20-25 minutes.

3. Add greens and cook, stirring occasionally, until wilted, about 5-10 minutes; add water if broth has reduced too much. Divide soup between bowls. Drizzle each with good olive oil; sprinkle with the grated cheese. Add a squeeze of lemon to taste.

Serves 3-6