Simply Delicious Swiss Chard

Prep 5-10 min, Cook 20-30 min (largely unattended)

Swiss Chard is one of the most versatile leafy greens we grow, and with its colorful stems and leaves, it is definitely one of the prettiest. It is low in calories and high in magnesium, iron, potassium, and vitamins A, C, and K.

As a baby, it is super tender and works well fresh in a salad, but as it matures, it changes, becoming a little bit more bitter, with just a little bit more “tooth”.
Large leaves can still be chopped into a salad or be used for a keto-friendly wrap, and stems can be roasted or juiced.

Here, we are going to make a slow braised side dish with a bunch of chard and a couple other simple ingredients. This quick and easy recipe can be working while you prepare a protein (it works well with both light and dark mains) or prepared ahead of time and served cool as a salad at a picnic. To “braise” is to cook in fat and liquid. For this braise, we’re looking at 5 min prep and 20-30 min of largely unattended cooking.

Ingredients:(serves two- three)

• 1 bunch swiss chard

• 2 strips bacon, chopped

• 1 cup light broth (chicken or vegetable, we make our own)

• 1-2 cloves fresh garlic, minced

• Salt, pepper, and Apple Cider Vinegar, to taste
  

Instructions:

1.      Rinse and dry the Chard, then remove the leafy parts from the stem, reserving the stems

2.      Bundle the stems and cross cut into ¼ - ½” pieces

3.      Add the bacon and the stems from the chard to a medium-heat iron skillet, sprinkle with salt. Stir periodically.

4.      While the stems and bacon are cooking, roll up the leaves like a big cigar, then cross cut into ½ - ¾” ribbons

5.      Once the bacon is brown and the stems are showing some color from the pan, add the leaves and the garlic, sprinkle with salt, and cook for another 2-3 minutes, stirring the leaves into the pan so they begin to wilt.

6.      Stir in broth and cook uncovered, stirring occasionally, until broth has reduced to a thin glaze.

7.      Finish with a couple capfuls of quality apple cider vinegar, then serve topped with grated pepper and coarse sea salt.

In our house, we use this simple prep for chard, collards, kale, and turnips, sometimes leaving out the broth for a more crispy side, or adding a fresh red chili for extra zing,
depending upon how we are paring it.

We hope you enjoy adding it to your kitchen repertoire.