Really now, you have to try this before you say “YUK!” It really is very good!

Adapted by Bob and Robin Young
Original Recipe by Mac McNeil

Ingredients:
4 Small Potatoes sliced
2 Small Carrots sliced
3-4 c Water enough to cover potatoes and carrots plus ½” water
1 Chicken bullion cube dissolved in 1 c water
2 c Chicken Stock
“fistful” of young and tender Swiss Chard
2 c Kale
2 T Butter

Directions:
In the water, cook the vegetables until the potatoes and the carrots are just fork tender. Add the Swiss Chard with the Kale to boiling vegetables. Cover and cook chard will turn bright green. To long and it turns brown.

Blend all vegetables and water in food processor with about 2 tablespoons butter, add salt and pepper to taste. Sometimes it pays to hold a little of the water used to boil the vegetables to get the desired thickness that you like.