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Nutrition Facts
Serving Size 1 (97g) Recipe makes 4 servings The following items or measurements are not included below: 1 cup bacon 1/2 cup chicken
Calories 20
Calories from Fat 1		(8%)
Amount Per Serving		%DV
	Total Fat 0.2g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 204mg		8%
Potassium 370mg		10%
Total Carbohydrate 4.1g		1%
	Dietary Fiber 1.6g	6%
	Sugars 1.1g
Protein 1.8g		3%
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Sauteed Swiss Chard With Bacon

Recipe #362648 | 20 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ninja
Mar 24, 2009

Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.

SERVES 4 (change servings and units)

Ingredients

olive oil, enough to lightly coat pan
1 cup bacon, diced
2 garlic cloves, smashed
1 pinch crushed red pepper flakes
1 bunch swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 1/2-inch lengths
1/2 cup chicken or vegetable stock
kosher salt, to taste

Directions

1
Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper.
2
Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard.
3
At this point the bacon should start to become brown and crispy. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
4
Add the Swiss chard leaves and saute until they are wilted. Season with salt and serve.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables > Greens > Chard
Preparation > Time to Make > < 30 mins
Preparation > Simple
Preparation > Inexpensive
Preparation > Presentation > Served Hot
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Chef #1294619

On Jun 12, 2009

This was great. Only thing I changed was substituting 1/2 cup pancetta for the bacon. Awesome!

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From: dimply dots

On Jun 4, 2009

This was great! I do something similar with kale in the winter. Used rainbow chard since it looked so great at the store. I also left the garlic chunks in the pan as a little treat- they didn't burn because of the chicken stock. By the time the stock was gone, the stems and leaves were perfectly tender. This only served two, but we can be rather greedy with our vegetables. Delicious, thanks!

1 person found this review helpful

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From: nocheeseplease

On Sep 3, 2009

So good ya'll! These are some of the best greens I've had and definitely the best I've ever cooked! Totally satisfies my southern comfort food craving! I had it with Teese Mac & Cheese (Vegan) (#388404) and Healthy Cumber-Tomato Salad (#28662). What a perfect low cal meal! I would add about 60 calories though per serving to account for the bacon & chicken stock though for a whopping 80 calories per serving. Delicious and healthy! Can't beat that with a stick!

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From: School Chef

On Aug 4, 2009

Yummy!! Just like my grandmother use to make when we were young. she was always pushing vegetables on us. My grandfather always had a great garden, so we had so many fresh vegetables to choose from. Thanks for sharing this recipe.

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