kosher salt. After the soup has simmered, add the chicken and the chard leaves and simmer another 5-10 minutes. Add 6 cups of low-fat buttermilk to the soup. A relative of beetroot, it’s high in vitamins A, C and K, as well as iron, magnesium, manganese and potassium. Meanwhile, peel and shred the cucumber, shred the radishes and chop the dill and green onion, and add to the cooled Swiss chard. Sometimes it’s nice to just eat a simple soup that shows off the flavor of the main ingredient. Slice horizontally against the rolled leaves in 1-inch (2.5 cm) strips. Separate leaves from stalks. While this is simmering, wash and pat dry the Swiss chard. Rinse chard carefully to remove any dirt. A simple onion, carrot, celery, and garlic base reinforced with chicken stock and, of course, the chard, makes for a bright, belly-warming winter meal. 1 ½ teaspoons minced, peeled fresh ginger. Chop chard stalks into 1/4 inch slices. Add the stems to the pot. That’s the case with this Swiss chard soup. Ribbon it by rolling the leaves vertically. Chop the leaves like you would spinach. FULL RECIPE BELOW This vegetable is fun to use for its colorful veins and stalks. Drain and place in a large mixing bowl, and set aside to cool. Stack the … 3. Saute chard stalks, onion and celery in heated olive oil … I vacuum seal my chard into individual portions so that come soup making time, I can just grab a package out of the freezer and have the right amount. 2 tablespoons chopped or sliced toasted almonds _____ In a small bowl, whisk together the maple syrup and the balsamic vinegar. When the greens are tender and the chicken is warm, it is done. How you chop it will depend upon your preference for preparing it. Add the chopped Swiss chard and simmer on medium-low heat until soft, for 3 to 4 minutes. Chop celery and onion. Wash the chard and trip the stems off (I save the stems and then cut them up, blanch and freeze them as well). 1 bunch (12 to 13 oz.) 1. Bring a large stockpot of water to a boil (to blanch your greens). Chop your Swiss chard. Trim bottoms off chard stalks. 1 tablespoon unsalted butter. Swiss chard, unstemmed, rinsed and dried. Set aside. 1 tablespoon extra-virgin olive oil. 2. Remove the stems and sliver them. https://cooking.nytimes.com/recipes/12546-swiss-chard-and-rice-soup Chop the rest of the leaves into bite size pieces. Rainbow chard (actually a mix of white-stemmed Swiss chard, red chard, and golden chard) would have to be one of my favourite greens, admittedly for its looks as much as its flavour. Julienne chard leaves or chop and set aside. Enjoy! No bells, no whistles, no extra spices, twists, or complicated techniques.