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Please don’t tell me you’re one of those people who buys Swiss chard and throws away the stalks. They’re equally as delicious as the leaves, but many people are in a quandry knowing what to do with them. They make great fritters, something my mom made when we were growing up, (recipe here), but another way to use them is in a vegetable soup — perfect for the fall weather that is descending on us here in the Northeastern U.S.
These are the stalks from some multi-colored Swiss chard my father grew in his garden. Just chop them up into small bits, along with the leaves and follow the recipe below.
After you’ve sautéed the onion and garlic, add all the rest of the ingredients to the pot and let it simmer for about a 1/2 hour to…
View Full Recipe at Ciao Chow Linda
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