This recipe can be made with any fresh greens or leftover greens. Make sure you make some cornbread for this soup recipe. We like to crumble the cornbread in our bowl of soup and let it soak up all of those flavors. Man it is some good eating. We love us some greens and cook them regularly. The sister’s buy the green’s that have been washed and chopped. It makes life so much easier. Before cooking them we go through and get all of the stems out and give them a quick wash.
This soup is a great “diet food” or healthy choice. To cut the fat for this recipe don’t make the cornbread. Use olive oil instead of butter and use turkey sausage instead of pork. We have added a can of beans (Great Northern) and left out the potatoes.
Swiss Chard Soup
Go and get-
3 tablespoons of butter
1 large Vidalia onion, diced
2 stalks celery, diced
1 clove garlic, minced
1 pound of smoke sausage, sliced into bite size pieces
5 cups of Swiss chard, stems removed (can use leftover greens)
32 ounces chicken stock
4 new potatoes, diced
Salt and pepper
Several dashes Hot Sauce
How many of our recipes start with melt your butter? With that being said go on and melt your butter in a large Dutch oven over medium heat. Let your butter melt and your pan get hot. Throw your onions, celery and garlic into the pot and cook until onions are tender and you can smell the aroma from the veggies. Add your sausage to the onion mixture. Stir the sausage around in the vegetables making sure that they all get to know one another. Cook for about 5–7 minutes. Next add the Swiss chard, or whatever other green you want to use, and stir it around. You want the greens to soak up the goodness from the butter and sausage. Add the chicken stock and new potatoes and cook for an additional 20–30 minutes or until greens and potatoes are tender. Taste and season the soup with salt, pepper and hot sauce.