Winter is the best time for soups and stews. This one is perfectly wonderful; can be thickened or thinned to your liking, making it a great addition to your recipe repertoire. I made it pretty thick, in order to spread it on a thick piece of country bread and a poached egg (yum!). There was no chard in the veggie section up here, so I used a mix of collard greens, turnip greens and spinach. The egg yolk from the egg makes the stew rich, while the tomato and beans lend it a great texture. Of course, I found this delicious recipe on Smitten Kitchen; check it out!
