On their special day, serve them this delicious breakfast in bed. Your dad will smile when he eats these enormous pancakes blended with beer and bacon.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons olive oil
- ¼ cup pine nuts
- 2 cloves garlic, minced
- 8 cups chopped red Swiss chard
- salt and ground black pepper to taste
- ¼ pound sliced prosciutto, chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Cook and stir the pine nuts in the hot oil until they turn a light golden brown, about 2 minutes; watch carefully, they burn easily. Stir in the garlic; cook until fragrant, about 1 more minute, stirring constantly.
- Mix in the Swiss chard; cook and stir until the chard has wilted, 3 to 5 minutes. Season with salt and black pepper. Lightly stir in the chopped prosciutto; cook and stir just until prosciutto is hot, then serve.
Nutrition Facts
| Calories | 190 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 9 g |
| Saturated Fat | 5 g |
| Sodium | 703 mg |
| Sugars | 1 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
A delicious and easy-to-prepare salad. I used turkey bacon instead of proscuitto. Next time I would probably use more swiss chard, or less turkey bacon.
Way too salty! This would be pretty good without the prosciutto.
I prepared a variation of this for Thanksgiving. I doubled the recipe, went heavy on the chard (3 bunches) and included a small onion, a little lemon juice, and grated parmesan cheese on top. Every one of dinner guests that tried it (8 of 14) thought it was very good and most had seconds. That’s tall praise when there’s 20+ sides on the table. The only reason I rate this recipe 4 stars instead of 5 is that the ratio of prosciutto is a bit high. Don’t get me wrong, I *love* prosciutto, but I also like chard. Even with the extra ingredients, the prosciutto took over. I’ve amended my recipe to halve the prosciutto.
I used dinosaur kale instead of swiss chard.
This is a nice recipe for red chard. This was way too salty, but totally my fault. Be careful about adding salt to taste–I am typically generous with salt in cooking, but I didn’t even consider how salty the prosciutto is. My bad. I will make this again, but next time, I won’t add any more salt or else I will eliminate the prosciutto.
This was a hit with the whole family. It converted my husband to Swiss chard and even pleased my 2 year old.