| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for pan
- 1 cup bacon, cut into 1/4-inch dice
- 2 cloves garlic, smashed
- 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
Instructions
- Coat a large saute pan lightly with olive oil and add the diced bacon, garlic, and crushed red pepper. Bring the pan to medium-high heat. When the garlic has turned a lovely golden brown, remove from the pan and discard. 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. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 343 |
| Total Fat | 33 g |
| Saturated Fat | 7 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 20 mg |
| Sodium | 472 mg |
Reviews
Fantastic recipe! The flavor is amazing but I added apple cider vinegar for acidity!! I will continue to make this recipe!!!
Yum yum!! Really easy and so good. I forgot the red pepper and may forget them next time because loved it with my mistake. Cut down a bit on the bacon. It seemed like a lot.
Loved it! I used Rainbow Chard which made it even more beautiful. Could do this with any kind of Green and it would be good. Love the kick from the crushed red pepper. Definitely making this again!
This is amazing! My neighbor gave me a bunch of rainbow chard from her garden. I found this recipe and am so glad I did. I didn’t have bacon on hand, but I had bacon grease. I used three large teaspoons of it. I omitted the red pepper flakes. I used Better than Bullion low sodium vegetable base to make the broth. I served it on top of brown rice with baked chicken breasts. Even my four year old gobbled it up. I think I will try this with other greens. I didn’t think it was too salty, and I did add a wee dash of salt on top, which in my opinion, brought out the flavor. I’m sensitive to too much salt, but if you use full salt broth, I’d probably omit the additional salt.
Delicious and Nutritious way to eat Swiss Chard! I am bookmarking this one to make again soon! Yum
Maybe a five star but just not quiet as good as I hoped. Very interesting though and I will definitely make it again. Served it will fried catfish and mashed potato.
This was delicious. I made it last night. I used 4 slices of thick bacon, low sodium organic chicken broth, a really large bunch of red swiss chard. I did not add any additional salt because that would have made it waaay too salty. It really is fantastic with the modifications.
How can this not be good? It has bacon in it, which makes everything delicious. No need for more salt. The stock and bacon takes care of that. This recipe makes the Swiss chard edible, otherwise I find it a bit too earthy and not too palatable.
They were okay. My first time preparing swiss chard. If i prepare again i will use more garlic and leave in and do something else for somemore flavor.
This was very tasty. But, as others have pointed out, there is a problem not knowing the weights of the bacon and chard. I used 5 slices bacon, as 1 reviewer suggested, and one of my Whole Foods bunches of red chard, and the proportion of bacon to chard was way too much, and there was barely enough chard for 2 and left over bacon. But the flavors were great. Not having used chard before, I discovered it was much easier to cut the stems from leaves if I turned it upside down. I did look at other recipes and added a little sugar. The pinch of crushed red pepper is hardly noticeable. I’d do this again, increasing the chard and reducing the bacon. Also, I used low sodium bacon and “Salt Free” Kitchen Basics Chicken Cooking Stock (150 mg sodium/cup and without additions, salt level was fine for us – we do a lot of Cooking Light recipes which are light on salt..