I didn’t grow up eating greens that weren’t lettuce. Indeed, I can honestly state that Swiss chard didn’t pass my lips until I was already in my 30s—but better late than never, right?

Infusing nutrient-rich chard into my regular cooking is one cheat that helps me feel like my diet is a bit more balanced, since I do love sweets and baked goods. Plus, chard is—I promise!—delicious in its own right.

Yes, we eat far too much butter, flour and sugar in my house, but we also consume an obscene amount of fresh local olive oil, antioxidant-rich pomegranates and enough other fresh fruits and vegetables to hopefully make up for those baked indulgences.

Here in the Galilee, where I live, greens like chard (which is even more nutrient dense than kale, and soft and silky when cooked), arugula, mallow, beet greens, watercress and dandelion greens can be foraged and used in a variety of ways. Combine delicate greens and herbs to make a refreshing and complex salad. Earthier, heartier greens can be folded into an omelet, cheese borekas, lasagna or meatballs with lemon sauce (a Moroccan-Israeli specialty)—or they can be sautéed simply with a bit of onion and olive oil to make an iron-rich side dish, a common preparation among the Druze and other groups native to the Galilee region.

For a complete meal, use sautéed mixed greens as a great base for poached or fried eggs, as is done in the lesser-known “green” version of shakshuka, a dish we featured last August.

Nix the eggs, throw in a few cups of mixed baby greens, some fragrant fresh parsley and water, and you’re well on your way to making a nourishing springtime Green Goddess Soup. It is just the kind of immune booster we are all looking for these days. Top it with a spoonful of cooked freekeh, or more readily available quinoa, and a glug of fresh olive oil, and you’ve got yourself a really great one-bowl meal. If you have some sour cream or, even fancier, crème fraiche, top a steaming bowl with a dollop as well. But be forewarned: The soup is thinner than most other blended soups, so your toppings won’t float on the surface, but rather will sink and create layers or pools of flavors in each bowl.

In Israel, we are now emerging from what was a pleasantly mild and very rainy winter season, which filled up the Sea of Galilee to levels that it has not recorded in many years. We are now barreling toward a hot summer in the midst of heartbreaking and uncertain times. Sandy winds are blowing, and I can honestly day that I have been wearing flip flops now for over a month, which means the this precious spring season of greens is nearing its end here. But that’s O.K. Today, we’ll have green soup while we still can.

Our greens season may be ending, but in America, yours should be in full swing just about now. I hope you will be able to enjoy it this year just as much as you have in the past. Wishing you health and great nourishment in these uncertain times. 

Galilean Sautéed Swiss Chard
Makes 4 servings

2 tablespoons sliced almonds, toasted
1/3 cup olive oil
1 large onion, diced
2 cloves garlic, finely grated
2 large bunches Swiss chard (1 1/3 pounds), washed, leaves de-stemmed and roughly chopped
Pinch of nutmeg
Salt and freshly ground black pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon golden raisins

1. Toast almond slices in a dry frying pan over high heat until the almonds turn slightly golden and give off a pleasant aroma. Pour almonds into a small dish and set aside.
2. Heat olive oil in a large stock pot. Sauté onion until soft and translucent, then add the finely grated garlic. Give it a mix to prevent burning, then immediately add the chopped Swiss chard. Give it a mix, and let it wilt. It will reduce down significantly as it cooks.
3. After about 5 minutes, season with salt, pepper, nutmeg and lemon juice. Sauté until any excess liquid evaporates. This could take a few minutes.
4. Pour the mixture into a serving dish and top with the toasted almonds and golden raisins.
    

Green Goddess Soup
Makes 2 1/2 quarts

1/3 cup olive oil
1 large onion, diced
2 cloves garlic, finely grated
2 large bunches Swiss chard (1 1/3 pounds), washed, leaves de-stemmed and roughly chopped
Pinch of nutmeg
Salt and freshly ground black pepper to taste
2 tablespoon fresh lemon juice (divided)
3 cups packed mixed baby greens (I use arugula, baby lettuce and beet greens)
1 cup parsley, roughly chopped
8 cups water
Paprika to taste
1/2 cup heavy cream (optional)

1. Heat olive oil in a large stock pot. Sauté onion until soft and translucent, then add the finely grated garlic. Give it a mix to prevent burning, then immediately add the chopped Swiss chard. Give it a mix and let it wilt. It will reduce down significantly as it cooks.
2. Continue to stir and, after about 5 minutes, season with nutmeg, salt, black pepper and 1 tablespoon lemon juice. Sauté until any excess liquid evaporates. This could take a few minutes.
3. Add the baby greens and parsley, and sauté for 1 minute until the baby greens are wilted. Add water and bring to a light simmer.
4. Season the mixture to taste with more salt and pepper and paprika, then simmer for additional 20 minutes. Turn off the heat, add the heavy cream, if using, and final tablespoon of fresh lemon juice. Then, use an immersion blender to blend the soup.
5. Pour into bowls and garnish as you like—freekeh, quinoa, a slick of olive oil or sour cream.