Chard With Bacon Dressing Recipes

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated. Add the Swiss chard leaves and saute until they are wilted. Season with salt.

CHARD WITH BACON DRESSING

Steps:

• Rinse and drain well the chard to remove grit. Cut away stems and discard.
• Fry up bacon slices until crisp. Transfer to paper towel and drain. Let cool, then crumble. Set aside. Reserve bacon fat.
• On medium-high heat in frying pan, add the vinegar and sugar to the bacon fat and bring to boil. Boil for about 30 seconds. Make sure not to burn; reducing heat if necessary.
• Reduce heat to medium, add the chopped chard and sautè 2-3 minutes until slightly wilted but not slimy.
• Add the crumbled bacon. Stir well to coat with the bacon dressing. Transfer to platter and serve warm.

CHARD WITH BACON-CITRUS SAUCE

Steps:

• In a large cast-iron or other heavy skillet, cook bacon over medium heat until crisp; drain on paper towels. Discard all but 1 tablespoon of drippings. Cut bacon into small pieces., Add chard to drippings; cook and stir just until wilted, 5-6 minutes. Add remaining ingredients; cook 1-2 minutes, stirring occasionally. Top with bacon.

CHARD & BACON LINGUINE

Steps:

• Cook linguine according to package directions; drain. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Add garlic; cook 1 minute longer., Add broth, wine, salt and Swiss chard to skillet; bring to a boil. Cook and stir 4-5 minutes or until chard is tender., Add linguine; heat through, tossing to combine. Sprinkle with cheese.

CREAMED SWISS CHARD

Steps:

• Wash chard and dab dry. Separate stems from the leaves.
• Cut stems into ½" slices. Chop leaves into large 1" pieces.
• Heat olive oil in a large skillet. Add garlic and cook until fragrant, about 30 seconds.
• Add stems and cook 3-4 minutes or until tender-crisp.
• Stir in heavy cream, seasoned salt & pepper and simmer until slightly thickened, about 3 minutes.
• Add leaves and cook until wilted, 2-3 minutes more. Season with salt & pepper to taste.

SAUTEED SWISS CHARD WITH BACON

Steps:

• Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
• Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
• At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
• Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.

BRAISED SWISS CHARD WITH BACON AND HOT SAUCE

Steps:

• Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
• Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
• Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.