I’m trying to find ways to sneak all of the greens we get from our CSA into meals. I mean, besides my normal braise with white beans, which we love but it gets old having it over and over again.

Kale is easy, it makes a great salad. But chard is a mystery to me. I never know what to do with it, so it ends up in soups or stews, like this one.

The recipe says it serves six to eight. There’s just a cup of lentils in there, but it somehow magically multiplied and made a giant pot of stew that lasted forever. It seems like we were eating lentil stew for lunch and dinner every day for at least a week.

It’s not a bad stew. I like using the slow cooker. It’s a little plain, though. The optional sprinkling of parmesan on top helps. Larry took to doctoring it up with spices and mixing it with cooked wheat berries – anything to change it up. I guess I won’t be making this again anytime soon.

• Slow-Cooker Lentil & Swiss Chard Stew (The Best Make Ahead Recipe)