Prep 10 mins
Cook 10 mins
Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.
- olive oil, enough to lightly coat pan
- 1 cup bacon, diced
- 2 garlic cloves, smashed
- 1 pinch crushed red pepper flakes
- 1 bunch swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
- 1⁄2 cup chicken or 1⁄2 cup vegetable stock
- kosher salt, to taste
- 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.
First time trying chard and we loved it. Made it exactly as the recipe said and will try it again. The only thing I might try adding to this sometime is some balsamic just to try something a little different but again, very good the way the recipe is written.
So good ya'll! These are some of the best greens I've had and definitely the best I've ever cooked! Totally satisfies my southern comfort food craving! I had it with Teese Mac & Cheese (Vegan) (#388404) and Healthy Cumber-Tomato Salad (#28662). What a perfect low cal meal! I would add about 60 calories though per serving to account for the bacon & chicken stock though for a whopping 80 calories per serving. Delicious and healthy! Can't beat that with a stick!
Yummy!! Just like my grandmother use to make when we were young. she was always pushing vegetables on us. My grandfather always had a great garden, so we had so many fresh vegetables to choose from. Thanks for sharing this recipe.