JESSICA’S BRAISED CHARD SOUP
Chard is cool in nature and helps to eliminate heat. Chard is also good to help release toxins.
[cooked-sharing]
Remove the tender center stems from the chard. (Discard the tough parts).
Chop stems into a ¼ inch dice. Roll leaves and chop.
Warm the olive oil. Saute the onion with a pinch of salt and some ground pepper.
Add the chard stems and the vegetable broth.
Cover the pan and cook until everything is tender.
Add in the garlic and mix in the chopped chard by the handful.
Add a few shakes of salt along with the chard leaves. Cover the pan and cook until the chard has reduced and is swimming in a lovely broth.
Finish with chopped lemon thyme and a squeeze of lemon. Add more salt and ground pepper, if needed.
Serve with the broth.
Ingredients
Directions
Remove the tender center stems from the chard. (Discard the tough parts).
Chop stems into a ¼ inch dice. Roll leaves and chop.
Warm the olive oil. Saute the onion with a pinch of salt and some ground pepper.
Add the chard stems and the vegetable broth.
Cover the pan and cook until everything is tender.
Add in the garlic and mix in the chopped chard by the handful.
Add a few shakes of salt along with the chard leaves. Cover the pan and cook until the chard has reduced and is swimming in a lovely broth.
Finish with chopped lemon thyme and a squeeze of lemon. Add more salt and ground pepper, if needed.
Serve with the broth.
