For this dish I prefer to use ‘hunter’s’ bacon from local Polish deli. It has noticeably less fat and a nice mild smoked flavor. If using regular bacon – you might need to cook it first and/or discard some fat before adding vegetables.
Swiss chard with bacon is an attractive and flavorful side dish. It greatly compliments chicken, pork, roast beef, and fish. A bowl of this leafy vegetable can be a bright addition to a Thanksgiving or Christmas dinner. Also, it makes an elegant and delicious lunch when served with poached or simply fried eggs.
This Italian-French influenced American dish is earthy, slightly nutty (stems), grassy and robust (leaves), citrusy kissed (lemon), aromatic (garlic), with a touch of heat (chili pepper and red pepper flakes) and smoke (bacon) – Mother Nature you are here.
Cut the stem and tough center ribs from the chard. For easy slicing, stuck the leaves on top of each other and roll them. Very thinly slice the leaves (julienne); separately, finely chop the stems.
In a large deep pan heat the olive oil. Add the onion and bacon; cook them for 4-5 minutes.
Add the chili pepper and garlic; cook for 1 minute.
Add the chard stems and cook for 3 minutes.
Add the julienned chard leaves, salt, pepper, red pepper flakes; cook for 2-3 minutes.
Squeeze the lemon wedge (lemon is optional), stir and serve.
Cook with pleasure and enjoy the world!