Swiss Chard With Tomato and Bacon

"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."
 
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photo by Derf2440 photo by Derf2440
photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
40mins
Ingredients:
10
Serves:
3-4
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
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RECIPE SUBMITTED BY

<p>Live in Salem, NH <br />From VT originally. Enjoy gardening and brake for all local farm stands. I admire and respect the old cooking styles and recipes. I also try to incorporate the methods into my cooking.</p> 8789396"
 
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