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."
photo by JackieOhNo! photo by JackieOhNo!
photo by JackieOhNo!
photo by Kim127 photo by Kim127
Ready In:




  • In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.
  • 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.
  • Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.

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  1. JackieOhNo!
    This was a nice way to prepare Swiss chard, which I had plenty of from the garden. I made this exactly as posted, finding the chard cooks very quickly. And when it cooks down, there is not a whole lot! I wasn't sure what to do with the cooked bacon, so I sprinkled it on top. The end result remind me of a spinach salad with hot bacon dressing (sweet and tangy). Thanks for sharing this recipe. Made for ZWT7 by a Hot Pink Lady.
  2. Kim127
    ohhhh!! So yummy!!! I loved all the flavors here! Great way to use swiss chard, I can't wait to do this again when I get chard from the garden. OK, I will say that I used a couple extra pieces of bacon :)!! Made for ZWT-7 for the Count and his Hot Bites!
  3. tara_richmond
    This was great!
  4. Wistaria
    Delicious! I wasn't sure if I was supposed to put the bacon back in at the end or not, so I did. Why waste perfectly good bacon, right? Didn't have any red onion or feta, so I subbed yellow onion and goat cheese. Left out the sugar. Other than that, made it as written and really enjoyed the chard. It was more filling that I would have guessed and made a great light dinner.
  5. NurseJaney
    *Made for Australia/NZ Swap # 31* Loved it - Loved it - Loved it !! We have a pretty healthy chard patch, which we share with the neighbor's burro, at night -- and I usually steam it with lemon pepper and salt, and serve with lemon juice, butter, and sometimes -feta. I had some cubed panchetta in place of the bacon, but used all remaining ingredients. It was truly delightful, and I will be preparing this many times. Thanks for posting, Paula !!


  1. BHP4644
    Wonderful! My variation: I added some sea scallops at the same time I tossed in the chard -- they both need to steam about 3 minutes, so it was perfect. And because of the scallops and my husband's tastes, I substituted lemon juice for the vinegar. I'm sure either would work perfectly. Yum!


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