Receta Sauteed Swiss Chard
A few years back we were living in Malibu, in an RV park and a friend there was growing Chard and would give the excess chard to us and others.
Well, I got hooked on chard sauteed with a little onion and bacon, and would eagerly accept and fix and eat all the chard they brought me.
I'd forgotten how much I love Chard. I did use some of the stalks in my Beef Cheddar Pastries, last week, but I still had a lot left.
So I fixed it the other day, just how I like it.
And it was good.
- Recipe: Sauteed Chard
- 2-3 slices bacon cut into lardons, and fried
- 1/2-1 onion cut into slices
- 1 bunch Chard, stalks cut into 1 inch pieces
- the tops from the chard, chopped
- 8 oz. Mushrooms sliced
- 1 tablespoon Olive Oil if needed for frying
- 0r
- 2 tablespoons water or stock
1 or 2 grinds of black pepper if needed.
Fry bacon til just crisp, then remove from pan, set aside.
Saute the onions and chard stalks in the bacon fat until softened, over medium heat,
add the mushrooms, let cook another minute or two, then add the tops from the Chard. Stir all together and if needed add the olive oil or an additional water or stock, place a lid on top and let steam for about another 3-5 minutes. Serve.
I didn't add any salt or other seasonings here, I didn't think it needed any additional salt as there was plenty in the bacon. I did add a couple grinds of black pepper, but honestly, it complemented the grilled chicken breast we had for dinner that night very well.
I still have a Savoy Cabbage left and I'm thinking it would go wonderfully in some Spring Rolls.
I've been baking some No-Knead Bread for a friends Gumbo fest the past couple of days
and taste testing the bread as well as the
Chocolate Covered Cherries, and well, I think that the Spring Rolls will do the trick for lighter eating.
At least til next weekend...