Simple Swiss Chard

6:04 PM Posted In , , , Edit This 0 Comments »
Oh, chard!  My very favorite veggie to grow because it's so easy (I have a brownish-black thumb) and versatile to serve.  You'll see a number of recipes for it over the next few weeks.  This one is for a simple side dish that goes well with almost any kind of meat.

Simple Swiss Chard

Pick chard, wash very well and remove the lower stalk.  Cut in half, or smaller if you want.  In a pot, melt some butter, coconut oil or bacon fat.  Add a clove of garlic, minced and sauté. Add a pinch of red pepper flakes. Add chard, cover and steam five minutes. Add a little water if needed. Flip the leaves over and cook again for about five minutes.  Add some kosher salt and a little more butter.  Serve hot.

Lentil Soup with Swiss Chard and Lemon

8:41 PM Posted In , , , Edit This 0 Comments »
I've been so busy with the Mulligan Stew giveaway that this blog has really been neglected!  However, my garden greens are going CRAZY so I am searching out new recipes.  I found this one on a forum, uncredited, so if anyone know where it originally came from, let me know!  I am going to make this for lunches this week.

Lentil Soup with Swiss Chard and Lemon
1 1/2 cups lentils
2 1/2 lbs fresh Swiss Chard
1/2 cup olive oil
3/4 cup chopped onion
3 to 4 garlic cloves
1 Stalk celery, chopped
3/4 cup lemon juice
1 teaspoon flour
Chopped chives for garnish
Wash and pick over the lentils. Cover them with fresh cold water, and cook, covered, until tender. Wash the Swiss Chard leaves and chop them. Add these and a cup of water to the lentils. Continue cooking until the Swiss chard is done, adding more water if necessary. Heat the olive oil in a skillet and add the chopped onion. Crush the garlic cloves with salt, and add these and the chopped celery to the onion. Continue cooking until the vegetables are tender and blended. Add to the lentil mixture. Mix the lemon juice with the flour and stir it into the soup. Cook gently, stirring occasionally, until the soup is rather thick. Taste for seasoning.