Swiss Chard

Rainbow Chard 3

I’m hearing from many CSA members that they are reaching chard saturation, but I’m only getting started. From a tasty bread pudding that is sublime with a perfectly roasted chicken, to a luscious chard lasagna, I have enjoyed every jewel-hued frond. This soup highlights the best of chard, with its earthy flavors and sweet undertones. Make a giant pot, eat some, freeze some, repeat when the next farm box comes.

These green lentils from Trader Joe's cook up beautifully in this soup.

These green lentils from Trader Joe’s cook up beautifully in this soup.

Roasted Garlic, Lentil and Rainbow Chard Soup

Serves 6-8

2 garlic heads

Olive oil

1 yellow onion, chopped

2 carrots, peeled and chopped

2 fresh thyme sprigs

1 bay leaf

1 ½ cup green lentils

8 cups chicken stock

1/2 large bunch Swiss chard, chopped

Salt & pepper

Preheat the oven to 350 degrees. Cut the garlic in half horizontally, drizzle with 1 teaspoon olive oil and wrap in aluminum foil. Roast for 1 hour and set aside to cool. Squeeze the garlic from the skins and discard skins. Chop the garlic into small pieces.

Coat the bottom of a large Dutch oven or stockpot with olive oil. Add the onion to the pot and sauté until fragrant and translucent, about 6 minutes. Add the carrots, thyme sprigs, bay leaf and cook for 5 more minutes.

Add the lentils, roasted garlic and chicken stock, and season with salt and pepper. Bring to a boil, cover and gently summer for 25 to 30 minutes or until the lentils are soft.

Add the Swiss chard. Simmer on low heat until the chard is just wilted, about 10 minutes. Season with salt and pepper and serve.

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