Swiss Chard With Tomato and Bacon

NewEnglandCook's Note:

A good old New England tradition. Skillet swiss chard sautéed with bacon and tomato. A hearty side dish to serve with your favorite grilled meat. Bacon or salt pork can be used or omitted to make a vegetarian dish.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 1 bunch swiss chard, washed and rinsed
• 2 -3 slices bacon, rough chopped
• 1 onion, sliced
• 3 -4 garlic cloves, chopped
• 3 -4 tablespoons olive oil
• red pepper flakes
• 2 ripe tomatoes, sliced
• 4 ounces chicken stock
• salt and pepper
• balsamic vinegar (optional)

Directions:

1. Wash and rinse chard.
2. Rough chop chard to 2-3 inches.
3. In a large skillet, add olive oil and chopped bacon.
4. Cook bacon till fat has rendered and crisp.
5. Add chard, onion and garlic. Cover.
6. Cook till wilted.
7. Add salt and red pepper flakes.
8. Uncover and as water steams off, add chicken stock, adding more as needed so pan does not burn.
9. Lower heat to medium low. Continue to simmer until chard stalks and onion are tender.
10. Add slices of tomato. Cook for another 3-5 minutes.
11. Dress with balsamic vinegar to taste.
12. Enjoy!

Reviews

[Derf]

Very nice way to serve swiss chard. I left out the bacon, personal preference. Also cut back on the olive oil, lovely flavour and it looked very pretty. I forgot to add the balsamic vinegar at the end, but it was delicious anyway. I will make it again, thanks for posting.

[Barb in PA #2]

I think I died and went to heaven! I did make this into a complete meal by using a full cup of stock and soaking up the extra juices with bulgur wheat and adding some drained canned beans. Heavenly! I found my balsamic vinegar bottle emptied by my son, but wine vinegar perked it up just fine. Can't wait to do it again with balsamic. Two of us finished off the entire batch.

[nott]

Mom and I made this and we thought it was only OK. We probably will not make it again. Our chard was a little strong in flavor and overpowering. Probably the intense heat we've been having in TN. We also did not need all that stock. With it, ours was too juicy. This would probably be delicious, in other circumstances.