Lentil soup with Chard and Carrots

Thanks to Connie O.

1/2 C olive oil

1 1/2 C chopped onion

2 cloves minced garlic

2 cups lentils, rinsed. pre-soaked 1 hr

5 C chicken broth

1 T thyme

1 large can of tomatoes

1 small can of tomato sauce

4 C chopped chard (spinach? kale?)

1 large carrot chopped

sweet Italian chicken sausage sliced thin (12 oz)

ground black pepper

—heat olive oil over medium heat, saute onions for 2  min, add garlic saute 2 min, add lentils, pepper thyme, toss to coat.

— then, pour in tomatoes, sauce, and stir in chard. add broth and sausage, bring to boil over med-high heat. simmer appx 30 min until lentils are tender. You can thin the soup with water if desired.

— just before serving you may add red vinegar, or parmesan cheese.

Maple-braised chard

(Anna B: inspired by maple-braised collard greens at Hot Suppa)

Equipment: large skillet or saucepan

1 bunch chard (rainbow is the prettiest)
1-2 tbsp butter
Salt to taste
1 tbsp maple syrup, or to taste (a little goes a long way)

Rinse chard and leave the water clinging to it.
Separate chard stems from leaves. Chop stems to medium dice and leaves to
bite size.
Sautee stems in butter over medium heat until softened and slightly
browned.
Add leaves and maple syrup. Salt to taste as the leaves are wilting. If
your pan has a cover, put it on so the leaves can steam, stirring
occasionally. Cook and stir until the leaves give up juices, just a few
minutes. Serve warm.

PS The chard would probably be good with a splash of bourbon, too. And/or
barbecue sauce, or even chipotle? I’m still experimenting)