I have more swiss chard than I know what to do with! I keep my winter lettuce and chard under a clear plastic cover like a make-shift green house during below freezing temperatures and have plenty of greens all winter.

A favorite swiss chard recipe is Lebanese lentil and chard soup. The added lemon juice brings out the flavor of the chard and keeps it a nice green color. For a heartier version, add diced potatoes. Using diced frozen hashbrowns is a quick trick and also adds natural viscosity to the broth. I like to serve it with baked pita chips and some cheese, preferably white braided string cheese.

Finely chop the onion and the stems of the chard. Smash in a mortar the garlic and salt until a soft paste forms. The salt will absorb the garlic juice. Saute onion, stems, and garlic paste in olive oil till tranluscent. Add the lentils, diced potatoes, and water. Bring to a boil and simmer till lentils are done, about 20 minutes. Add the chopped chard leaves and lemon juice. Simmer till leaves are wilted and tender, about 15 minutes. Add fresh ground black pepper and extra salt as needed.

Have you eaten your greens today?

1 cup brown lentils, rinsed and soaked overnight

1 large bunch of swiss chard chopped, about 16 oz

6 cups of water

10 garlic cloves

3 tsp salt

juice of 2 lemons

1/2 cup olive oil

one bag of frozen hashbrowns or two large, diced potatoes



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