Swiss Chard

Every time I mention Swiss Chard people go "What? What do you do with it?"  So let me tell you about one of my favorite vegetables ever.

First, I really like greens. Especially collard greens and spinach. Daniel and Penn tolerate them when they find their way onto the dinner plate, but it's not their favorite.  Chard is the big compromise. It's much milder than other greens and it holds it's shape like a collard, but is tender like spinach. It's also good raw in salads. As a bonus, it's one of the most nutritious things you will ever eat.

We have a lot growing in the garden. These plants are two years old. You harvest the leaves from the outside and they'll keep right on producing. They thrive in all temperatures and if you're lucky (like me) they'll make it through the winter. When I don't have a vegetable for dinner, this is always outside the door saving my butt. Trim the leaf from the stalk and center stem and chop accordingly.

I like it sauteed in olive oil with garlic, salt, pepper and chili flakes. Or boiled and tossed with butter. Or  shredded and cooked with brown rice and topped with parmesan. And especially in soup.

My favorite soups are liquid and vegetables. Seriously, combine liquid, vegetables, salt and pepper and serve it with bread and you have a healthy and fast dinner.  For example:

about 3 cloves garlic
1 can of white beans
about 1/4 onion
about 10 leaves of chard
broth (I'd recommend vegetable or chicken)
salt
pepper
thyme
olive oil 

Sautee garlic, chard and onion in olive oil with spices. Add beans. Add broth. Cook until soup is hot and vegetables are cooked through. Serve topped with a sprinkle of parmesan and a side of toasted and buttered bread.

*Disclaimer: the soup pictured above is cold. I was going to retake the photo when I reheated it for dinner. But that didn't happen and we ate it all. Heated, the broth is more clear and photogenic.