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]
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.
CategorySoups
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)
