Thanks to CSA member/contributing editor Paul Leddy for sharing this recipe. If you substitute kale, allow more sauté time for it to soften.
4 cups Swiss chard, chopped
4 to 5 cloves garlic, minced
1/4 cup finely chopped red onion
3 to 4 tablespoons olive oil
2 cups vegetable stock
2 tablespoons soft goat cheese (such as Chevre)
2 tablespoons milk
salt and pepper to taste
In a large sauce pan, sauté chard and onion in the olive oil over medium heat for 3 to 5 minutes or until soft. Add garlic and continue to cook until garlic becomes fragrant, 30 seconds to 1 minute more. Stir often to keep garlic from burning. Add broth, bring to a boil, then reduce heat to simmer. Simmer for 30 minutes. Puree with an emersion blender or food processor. Mix goat cheese and milk, add 2 teaspoons of the mixture to the soup, and mix well. Taste and add salt and pepper as needed. Pour into bowls and drizzle with the goat cheese mixture.