Chard Soup Bliss

This soup is served at the Olive Garden. It is very good. It is my husband's most favorite soup ever.



1 lb ground sausage, cooked *We used country sausage for the sausage and Nate loved it. You could also do Italian.

1 1/2 tsp crushed red pepper *I didn't use any red pepper because I don't like spicey foods

1 large Onion, diced

4 Tbs bacon, chopped

2 Tbs garlic puree

10 cups water

5 chicken bouillon cubes

1 cup heavy cream

1 lb potato peeled and diced (3 large potatoes)

2 cups chard or kale



1. Sauté sausage and crushed red pepper (if using). Drain. Refrigerate while prepping the rest.



2. Saute onions, bacon, and garlic over low-med heat for about 15 minutes or until onions are soft.



3. Add bouillon cubes and water. Heat until it starts to boil.



4. Add potatoes. Cook until soft (about 30 minutes).



5. Add heavy cream. Cook until heated thourouly.



6. Stir in sausage and chard/kale. Heat through.
 
[from Valerie]

Oven Eggs With Ham and Swiss Chard

Even made with low-fat sour cream and cheese, this savory casserole is so creamy and delicious that my kids don't bat an eye at the addition of nutritious Swiss chard. The cooked onion gives a bit of sweetness, and the ham contributes just the right amount of salt.


Whether you're celebrating Easter or just gathering with a group of friends, the delicious, make-ahead recipe will let you spend less time in the kitchen and more time with your guests.
Ingredients

•1 medium onion, finely chopped (about 1 1/2 cups)

•1 teaspoon butter

•1 teaspoon olive oil

•4 medium leaves Swiss chard, stems removed and leaves finely chopped (about 1 cup)

•6 eggs

•6 egg whites

•1 cup light sour cream

•1/3 cup chopped fresh Italian parsley

•1 1/2 cups cooked, diced ham (about 7 ounces)

•2 1/2 cups grated reduced-fat Swiss or sharp Cheddar

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Instructions

In a medium-size skillet, sauté the onion in the butter and olive oil until soft and translucent, about 5 minutes. Add the chard and cook until just wilted, about 1 minute. Let cool.

In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, chard mixture, and 2 cups of the cheese.

Pour the mixture into a greased 9- by 13-inch glass baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.

Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.

Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.

Source

[from Jenny]

Cooking With Greens

I usually use a hambone when cooking any "green" like that. Then I just do the simple, sauteed onions, garlic, chicken broth and hambone (and some leftover ham) and cook those greens until they're the way you like them (of course salt/pepper). I like mine to still have bite/chew to them. I'm not big on the cooked till slimey type.


I've done it this way with both Kale and Chard.

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I also love, love, love my kale just sauteed in olive oil, garlic and onions (s/p). It gets as tender as you want it and we just woof it down. My MIL will make it like this and sometimes add either celery or apples to the mix.

[from Charisa]