Chard is cool in nature and helps to eliminate heat. Chard is also good to help release toxins.

Chard
Yields1 Serving
 1 bunch chard
 1 small onion diced to ¼ inch
 Salt and black pepper to taste
 Vegetable broth – ¼ to ½ cup
 3 to 6 cloves of garlic chopped
 1 Tablespoon of olive oil
 Juice of 1/4 lemon
 Lemon thyme (or regular thyme)
1

Remove the tender center stems from the chard. (Discard the tough parts).
Chop stems into a ¼ inch dice. Roll leaves and chop.

2

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.

3

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.

4

Finish with chopped lemon thyme and a squeeze of lemon. Add more salt and ground pepper, if needed.

Serve with the broth.

CategoryCooking Method,

Ingredients

 1 bunch chard
 1 small onion diced to ¼ inch
 Salt and black pepper to taste
 Vegetable broth – ¼ to ½ cup
 3 to 6 cloves of garlic chopped
 1 Tablespoon of olive oil
 Juice of 1/4 lemon
 Lemon thyme (or regular thyme)

Directions

1

Remove the tender center stems from the chard. (Discard the tough parts).
Chop stems into a ¼ inch dice. Roll leaves and chop.

2

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.

3

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.

4

Finish with chopped lemon thyme and a squeeze of lemon. Add more salt and ground pepper, if needed.

Serve with the broth.

JESSICA’S BRAISED CHARD SOUP

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