Note: this piece first appeared in the March 2008 issue of Clark Wellness ForkBytes.
Serves 4
1/2 lemon
1 teaspoon extra-virgin olive oil
2 cloves garlic, sliced
3 stalks celery, sliced
6 cups vegetable stock
1 bunch Swiss chard, washed and cut into bite-sized pieces
sea salt to taste
2 radishes, thinly sliced
Juice the lemon and set the juice aside. Cut the rind into 2 or 3 large pieces; set these aside as well.
Heat the oil in a soup pot over medium heat. Add the garlic and celery and cook briefly. Add the vegetable stock and the reserved lemon rind. Bring to a boil. Lower heat and cook until the celery is almost al dente, about 3 to 5 minutes. Remove lemon rind.
Add Swiss chard and stir until chard is just wilted. Stir in the sea salt and reserved lemon juice to taste and serve immediately, topped with radish slices.
