Braised Wilted Chard
Eating green vegetables can sometimes get monotonous, but this dish excites even the pickiest eaters. The bacon & sunflower seeds add some fat & flavor to help cut the bitterness of the chard. It's so yummy, I usually have to make double so everyone can get enough! Yeah, I'm talking about swiss chard - not cake. Hope you enjoy it too.
Braised Wilted Chard
Eating green vegetables can sometimes get monotonous, but this dish excites even the pickiest eaters. The bacon & sunflower seeds add some fat & flavor to help cut the bitterness of the chard. It's so yummy, I usually have to make double so everyone can get enough! Yeah, I'm talking about swiss chard - not cake. Hope you enjoy it too.
Cooking Instructions
- 1
Throughly clean chard. Remove any bruised areas. Cut the chard in half, separating the stem from the leaf part. Slice the stem & combine with the garlic & onion. Reserve the leaves.
- 2
In a deep skillet or shallow wide pot, fry the bacon pieces until crispy. Remove the bacon & drain on a paper towel, keeping the bacon grease in the skillet.
- 3
To the hot grease add the swiss chard stem, garlic, & onion mixture. Sauté until tender on medium heat. Add salt & pepper.
- 4
While the mixture is cooking, tear the leaves into smaller pieces. Feel free to leave the ribs in the leaf mixture. They are quite nutritious & will get tender like the stems.
- 5
Add the leaves to the top of the stem mixture. Sprinkle with nutmeg & more salt & pepper, if desired. Cover with a lid & cook on medium for 2-3 minutes.
- 6
Remove lid. Using tongs mix all well. When leaves are wilted & harder ingredients are softened the dish is ready.
- 7
Just before serving; mix in the bacon pieces & roasted sunflower seeds.
- 8
Try different types of onions to give the dish some delicious variations!
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