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