Most greens are good in this soup. It’s just their place in the cooking that will change. Hardier greens, such as collards or curly kale need to be added just after the garlic has cooked some, so that they have time to become tender. Of course, you might like these particular greens to have some bite and texture, in which case, add them at the point when the chard is added. This soup has a really good combination of flavors; I think the lime juice really enhances and ties everything together, so try to include it. Otherwise, lemon juice or a tangy vinegar can sub.
1 large bunch chard
1 T vegetable oil
10 or so cloves of garlic, peeled and minced
1 lb or so tomatillos, husked
1 c sliced onions, sliced again into half-moon shape, divided
5 – 6 broth or stock
1/2 c finely chopped, fresh cilantro
1 fresh green or red chile pepper, stemmed and seeded
2 T (fresh) lime juice
salt and pepper, to taste
1. Stem chard. Chop stems, if you want to use them in the soup. Roughly chop chard leaves. Reserve leaves, and keep separate from stems.
2. Heat oil in a soup pot on low heat. Add garlic and chopped chard stems, if using. Cook for about 5 minutes, stirring frequently, until garlic has softened, but not yet begun to brown.
3. Add whole tomatillos, increase heat to medium and cook, stirring, for another 5 minutes or so. Add half the onions and sauté for about 5 minutes. Add the broth and bring just to the boil. Stir in the cilantro, chard leaves, and chile pepper. Return to a simmer and let simmer for about 5 minutes, until the chard has wilted. Remove from heat and allow soup to cool some.
4. Purée soup. Return soup to the pot and reheat. Add lime juice, salt, and pepper. Serve, garnished with remaining sliced onions.