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Yields1 Serving

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


 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)

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.