SOUP WITH COD AND SWISS CHARD

Serves: 6

Prep: 20 minutes

Cook: 30-40 minutes

Ingredients

1 lb. Fresh or Salt Cod – if using salt cod- Salt Cod must be soaked in cold water for at least 24-48 hours, changing the water several times

 The fresh cod is fine but will flake more than the salt cod. Either way!

1/4 Cup Olive Oil

1 large bunch Swiss Chard – rainbow or silverbeet (regular)

3 Cloves fresh garlic – you can chop finely or add whole cloves.

1 Tbsp. fresh Thyme – chopped

2 sprigs of mint

Pinch red pepper flakes

8 c. Vegetable Broth

3 Yukon Gold Potatoes cut up and peeled

Slices of Crusty bread – brushed with olive oil and toasted under broiler in oven

Salt and pepper

Instructions

In a deep pot, saute garlic for a minute in olive oil to infuse.

Clean the swiss chard by rinsing with cold water a few times, drain, and cut up.

Cut up the cod and add to the pot along with the swiss chard, herbs, potatoes, and red pepper.

Cook about 5 minutes tossing gently in the oil.

It will seem like a lot of greens, but they cook down fairly quickly and reduce greatly.

Then add the broth, stir, and bring to a boil. Reduce heat and simmer uncovered for 30-40 minutes until the potatoes are fork tender.

Correct your seasoning by adding salt and pepper as needed.

 Place a slice of the toasted bread in each dish. Ladle the soup over the bread.