Seared Chard

Until the last several years, I can't ever remember eating chard. If prepared properly, it is very good, high in vitamins and minerals and makes a delicious side. This is an adaption of a Rachael Ray recipe.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped
• 1  small red onion, thinly sliced
• 1  lb swiss chard, stemmed and coarsely chopped
• 2 -3  tablespoons cider vinegar
• 1  teaspoon sugar
•  salt and pepper
•  feta cheese (optional)

Directions

1. In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.
2. Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4 minutes.
3. Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.