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Swiss Chard with Bacon

Swiss Chard with Bacon
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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.

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Instructions:

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.

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In a large deep pan heat the olive oil. Add the onion and bacon; cook them for 4-5 minutes.

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Add the chili pepper and garlic; cook for 1 minute.

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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.

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Swiss Chard with Bacon

Author: Nina Phomina
Course Side Dish
Cuisine American, French, Italian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4
Author Nina Phomina

Ingredients

  • 1 bunch rainbow Swiss chard
  • 1 tbsp olive oil
  • 1 large shallot, finely chopped
  • 4 bacon strips, finely chopped (I used hunter bacon from a local Polish deli)
  • 2-3 medium cloves garlic, minced
  • 1/2 - 1 sprigs of thyme, leaves finely chopped
  • 1 lemon wedge (optional)
  • 1/2 tsp red pepper flakes
  • salt
  • ground black pepper

Instructions

  1. 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.
  2. In a large deep pan heat the olive oil. Add the onion and bacon; cook them for 4-5 minutes.
  3. Add the chili pepper and garlic; cook for 1 minute.
  4. Add the chard stems and cook for 3 minutes.
  5. Add the julienned chard leaves, salt, pepper, red pepper flakes; cook for 2-3 minutes.
  6. Squeeze the lemon wedge (lemon is optional), stir and serve.

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Cook with pleasure and enjoy the world!



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