Recipe by COOKGIRl
Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact measurements, as all good cooks are guilty of. I think this recipe is based on traditional Mennonite/Pennsylania Dutch fare, since my Dad was from that region. A blast from the past!
Top Review by Lucky Clover
This was so good! I've grown Swiss chard for a couple of years now and didn't really know what to do with it. Now I do! I added a little chopped onion but kept everything else the same. Delicious!
- 1 lb chard leaves, chopped coarsely (can substitute kale, spinach or other greens such as mustard or turnip)
- 2 -3 slices bacon
- 1⁄4 cup white vinegar
- 1 tablespoon white sugar
Directions See How It's Made
- 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.