re: Braised Beef Shank Stew (w/ pics)

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The collards were not what I'd normally do in a stew, but I'm kinda trending towards putting them in all stews and soups going forward.

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I make a lot of different soups and in the fall I love to make vegetable/beef and chicken noodle soup and will go out in my garden and pick kale, Swiss Chard, Collards, etc.

I'll chop some up and put that in my soup for a bit more color, flavor and texture. Brite Lites Swiss Chard is excellent for adding color with the various colored stems and veining in the leaves.