Hearty and substantial, this stew will warm you up on a drizzly fall day.

 

 

You can plant the seeds, bake them and eat them like popcorn, or make this yummy sauce. Serve warm over boiled potatoes or grilled shrimp.

 

 

If it’s late in the fall and you have run out of chard, you can sub sauerkraut or braised cabbage.

 

 

In my native Wisconsin, it might be a state law to add cheddar cheese to every recipe. Here is a salute to the motherland.

 

A very good lunch salad on its own with some good bread.