SWISS CHARD
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.
- Heat the oil in a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add the red pepper flakes and the chard stems, cook for 3 to 4 minutes and then season with salt and pepper.
- Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch. Stir occasionally until completely tender, about 5 minutes. Add the balsamic vinegar and serve.
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Beneharo Velazco
[email protected]I highly recommend this recipe.
haseeb afzal
[email protected]This recipe is a must-try for any Swiss chard lover.
Adaora Ben
[email protected]I can't wait to make this recipe again!
Dannasia
[email protected]This recipe is perfect for a weeknight meal.
Zay Said
[email protected]I'm so glad I found this recipe! It's a keeper.
Tonmoy Chowdhury
[email protected]This recipe is a great way to get your daily dose of vitamins and minerals.
woozoh Mwaka
[email protected]I made this recipe with some added spices and it was delicious.
Aura Lee Sturgeon
[email protected]This recipe is a great way to use up leftover Swiss chard.
Mostafa Abo gaber
[email protected]I love that this recipe can be made with any type of greens.
Ayden John
[email protected]This recipe is so easy to make and it's packed with flavor.
Jasmine John
[email protected]I'm not a big fan of Swiss chard, but this recipe changed my mind.
Gjjl Gjjl
[email protected]This recipe is a great way to get your kids to eat their vegetables.
colt shanks
[email protected]I made this recipe for my family and they loved it! The Swiss chard was cooked perfectly and the flavors were amazing.
Lahori munda
[email protected]This was a great recipe! I've never cooked with Swiss chard before, but it was delicious.