Swiss Chard Soup. Add it to your treasury of happy tastes. Because its flavor is liken to a beacons light laden in garden riches. Which is why you should do a toil in your soil this spring. Because it will certainly dominate any active life-style with goodness.
Swiss List
Swiss Chard: 1 small bunch washed; separate leaves from ribs.
Olive Oil: 2 T
Garlic: 3 cloves minced
Onion: 1 medium chopped
Chick-Peas: 1 can drained
Tomatoes: 5 Campari quartered
Chicken Broth/ Stock: 1 box
Salt & Pepper: to taste
Preparation
4 Servings
In a pot/Dutch oven heat oil on medium. Add onion Sauté 3 minutes. Stir in garlic. Then add tomatoes and increase heat stirring occasionally for 10 minutes.
Meanwhile wash and dry Swiss chard and cut off ¾ of the stems. Separate the remaining stem from leaves. Cut stems into small pieces and leaves into ribbons by rolling them and cutting lengthwise.
Add the chard, chick-peas and broth to pot. Bring to a slow boil uncovered and turn to simmer 30- 45 minutes.
Ladle into bowls. Salt and pepper to taste if needed.
*Enrich the presentation of this soup by serving it over a piece of toasted bread or—not.
Swiss Chard Notes
Swiss chard is back in the bowls as a vegetable bursting with power. Has it ever been out? Certainly, this green has made a come-back in recent years. Mostly because of its wealth of vitamins and minerals. Which happens to prevent all kinds of—DISEASES!
SO, EAT YOUR GREENS! Especially Swiss Chard!
Or a least a close relative like the beet. But unlike the beet, chard is grown for its tender leaves. And the leaves can be either steamed or eaten raw. It can also be picked throughout its growing season. Unlike some produce.
Swiss Chard the plant with the decorative edible appeal!
And oh yes, it’s got appeal. Because some leaves produce NEON Stems. And those little neon’s also looks great in pots or along boarders. In fact, it harvests till the first hard frost. Keeping this veggie plentiful, yet friendly. And that’s the whole idea behind Swiss chard’s charms!
So, if your mommy and granny were often big fanatics about GREENS. Then probably you should be too! Because they both thought super foods as “super” long before we did.
Perhaps we should just think of them as, “the mother-load” with the power of love.
MIX MORE SWISS INTO EVERY MINUTE.
NEVER WONDER WHAT’S FOR SUPPER.