Rainbow chard is a vibrant and healthy vegetable and can be served in many ways. Sauté the leaves with olive oil and garlic for a glistening side dish. Or, as featured below, as a winter soup. Turmeric and the jewel-toned stalks combine flavor with color. Go the vegetarian route and serve as a bright and light rainbow soup or add the chorizo for a heartier taste.
RAINBOW CHARD AND CHORIZO SOUP
1 tablespoon butter (grass fed butter for Paleo version)
1 tablespoon olive oil
5 stems fresh thyme
1 yellow onion, finely diced (a mounding cupful)
4 cloves garlic, peeled and chopped
1 teaspoon turmeric
32 fluid ounce package Imagine™ free range chicken broth (or comparable)
1 large yellow potato, peeled, ½” dice (substitute with sweet potato for Paleo version)
1 bunch of rainbow chard, (5-6 large leaves) rinsed
10 package pork chorizo (Mexican style)
(salt and pepper most likely not needed)
Prepare the chard by cutting off the tough buttom portion of the stalk. Do not remove the spine. Stack the leaves, roll them up and cut into a chiffonade (long thing ribbons). Then turn your knife to cut them crosswise into fine squares. Set aside.
Preheat a 10” deep-sided sautée pan over medium high heat. Add the butter and olive oil. As the butter foams, add the thyme, onion, garlic, and turmeric. Sweat the onions until they are translucent and golden in color. About 5 minutes.
Add the chicken broth and bring broth to a boil. Add the potatoes and chard and reduce heat to low and simmer 30 minutes, covered, or until potatoes are tender. You can stop here and have a beautifully bright and flavorful soup. Or continue and add the chorizo. It will break apart as you simmer the soup. Simmer another 10 minutes or until pork is cooked. Add water if soup becomes too thick. Remove thyme stalks before serving.