Chard is another of those cold weather greens, and the bright colors of rainbow chard are particularly welcome in the winter months - like to leave them out on my counter until supper just so I can admire them every time I step into the kitchen. Admittedly the colors lose their vibrancy in when sautéed in this recipe but the loss of visual effect is made up for with the gain of alimentary effect - and you still get a remembrance of the vital colors. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Ingredients:
- 1 bunch rainbow or green chard
- 3 strips smoked bacon
- 2 tbsp white wine vinegar
- 2 tsp honey
- Tiny pinch of nutmeg
- 1 shallot - peeled and sliced
Preparation:
1. Whisk together vinegar, honey, and nutmeg.
2. Cut leaves from chard stems and then cut leaves crosswise into 1/2-inch strips.
3. Trim off bottom 1/2-inch of stem from chard and discard. Cut remaining stem into 3/4-inch pieces.
4. Cook bacon in a skillet until fairly crisp. Drain bacon on paper towels and chop coarsely.
5. Saute chard stems and shallot in bacon grease for 5 minutes, stirring frequently.
6. Add chard leaves, vinegar mixture and bacon and toss. Cover and turn heat to low for five minutes. Toss again and serve.