Turn Swiss chard into a quick and easy green side dish with this simple recipe. You could also use spinach or a mixture of greens.
Use pancetta cubes instead of bacon. Or leave the bacon out all together for a vegetarian version.
Ohhhhh, don't discard the stems! Like most Italians, I've eaten Swiss Chard all my life and I'd have to say it's my favorite vegetable. The cooking method in this recipe is pretty accurate, but...don't discard the stems! Slice them as you would celery, then cover with water and simmer until tender, then add them to the leaves. The stems of Rainbow chard are particularly pretty and add great texture and contrast, not to mention flavor! I don't bother making a garlic paste, mincing the garlic is perfectly fine. Lemon is not something I routinely add and I found I liked it, tho' I only gave it a squeeze from a half lemon. I didn't use as much bacon either, tho' the term "one bunch" of Swiss Chard is vague, so certainly add all ingredients to taste. For those not familiar with Swiss Chard it is mild, tender and a little sweeter than spinach - not bitter at all like other greens. The effort involved to wash, trim and cook it is well worth it! - 29 May 2010 (Review from Allrecipes US | Canada)
This was simple and delicious. I added onions and extra virgin olive oil, but the bacon & garlic are the key flavor enhancers. Yum! - 10 Sep 2008 (Review from Allrecipes US | Canada)
Garlic and bacon, what's not to love? And the added zip of the lemon was great... I didn't think it needed salt & pepper and skipped it altogether. 4.5 stars! Because even though it's delicious, I would like something a little easier on the heart. Sidenote: be sure to chop the chard into manageable pieces; it does not wilt down the same way spinach does, just fyi. - 29 Mar 2010 (Review from Allrecipes US | Canada)