Ingredients 

• 2 pounds mixed wild or fresh greens (Swiss chard, arugula, fennel fronds, chicory, turnip greens, or similar)
• 6 medium potatoes (about 2 pounds)
• 3–4 cherry tomatoes
• 2 cloves garlic (or 1 teaspoon garlic powder)
• 4–5 cups rustic stale bread (preferably durum wheat)
• 1/4 cup extra virgin olive oil (plus more for drizzling)
• 1–2 cups water (as needed)
• 1 teaspoon salt (or to taste)
• 1 small chili pepper (optional, or a pinch of red pepper flakes)

Instructions

1. Prepare the vegetables
   – Trim roots and tough or yellowed leaves from the greens.
   – Wash them thoroughly several times to remove grit.
2. Make the base
   – In a large deep pot, heat 1/4 cup olive oil over medium-low.
   – Add garlic (whole cloves or garlic powder) and quartered cherry tomatoes.
   – Cook gently until tomatoes soften.
3. Add the potatoes
   – Peel and cut potatoes into large chunks.
   – Stir them into the tomato-garlic base.
4. Cook the vegetables
   – Add the washed greens (they will shrink as they cook).
   – Pour in 1–2 cups water, cover, and cook over medium heat until potatoes are fork-tender, about 20 minutes.
5. Finish with bread
   – Season with salt.
   – Just before serving, add chunks of stale bread to the pot.
   – Let the bread soak in the broth, then remove from heat.
6. Serve
   – Ladle into bowls, drizzle generously with extra virgin olive oil, and add chili pepper if desired.