Best Chard With Bacon Citrus Sauce Recipes

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SAUTEED SWISS CHARD WITH BACON



Sauteed Swiss Chard With Bacon image

Here's an easy, quick and savory recipe for Swiss chard from zany, excellent Chef Anne Burrell. It's one of my favorites! Chard is one of the super leafy greens packed with minerals and vitamins as well as a healthy dose of fiber. It tastes a lot like spinach with a slightly stronger taste, depending on the cooking method. Use regular olive oil, not virgin, for best flavor. Reduce the amount of bacon if desired.

Provided by ninja

Categories     Chard

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

olive oil, enough to lightly coat pan
1 cup bacon, diced
2 garlic cloves, smashed
1 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 1/2 cup vegetable stock
kosher salt, to taste

Steps:

  • 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 and serve.

Nutrition Facts : Calories 20.5, Fat 0.2, Sodium 204.7, Carbohydrate 4.1, Fiber 1.6, Sugar 1.1, Protein 1.8

SPAGHETTI WITH BACON AND CHARD



Spaghetti with Bacon and Chard image

Bacon and chard are the stars of this quick pasta dinner. Smokey bacon flavors creamy sauce with sharp Pecorino cheese that coats swirls of spaghetti and the earthy greens. It's a decadent way to eat your veggies.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 large bunch or 1 1/2 pounds large, leafy Swiss chard
1/2 pound meaty bacon, Oscar's Smoke House preferred brand
2 tablespoons EVOO or butter
1 onion, white or yellow
1 leek
4 cloves garlic
Salt and pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons thyme
1/2 cup white wine
1/2 cup stock, optional
1 pound spaghetti
1 cup pecans
About 3/4 cup heavy cream
About 1 cup grated Pecorino cheese, plus more for serving
Red Wine Spritzer, for serving, recipe follows
4 ounces dry, fruity red wine, like Valpolicella or your favorite red
2 ounces brandy
1/2 ounce simple syrup
3 to 4 allspice berries
Juice of 1/2 an orange
1/2 cup chilled seltzer

Steps:

  • Gather your ingredients.
  • Place a large pot of water on to boil for pasta.
  • Stem the chard. Chop the stems. Coarsely chop the greens and keep separate.
  • Stack the bacon and cut the bacon into batons 1/8 to 1/4-inch wide.
  • Peel and chop the onion. Halve the leek lengthwise and trim the tough green tops. Run the leek under the water and wash thoroughly. Chop the leek, whites and light greens. Peel the garlic and grate or chop.
  • Heat a large deep skillet over medium-high heat. Add bacon and render, then remove from pan, if desired. Reserve 2 tablespoons drippings in pan, drain off excess if there is any.
  • Add EVOO or butter to pan and add the stems, onions, leeks and garlic. Season with salt, pepper, 1/4 teaspoon nutmeg and thyme and soften, 5 to 6 minutes. Add wine and stock if using and let it absorb.
  • Salt boiling water and cook pasta to 1 minute less than package directions for al dente. Reserve 1/2 cup starchy water.
  • Toast nuts while pasta cooks in small skillet over moderate heat.
  • Add cream to sauce, wilt the greens into stems and add a little nutmeg. Return bacon to pan. Drain pasta and add to sauce and greens with reserved water and cheese. Toss pasta 1 minute. Adjust seasoning and serve topped with chopped toasted nuts and pass more cheese at table.
  • To a shaker, add wine, brandy, simple syrup, allspice and orange juice. Shake it up. Pour into a wine glass and top with seltzer.

SAUTEED SWISS CHARD WITH PARMESAN CHEESE



Sauteed Swiss Chard with Parmesan Cheese image

Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!

Provided by DannyBoy

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
½ small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
½ cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
1 pinch salt to taste

Steps:

  • Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g

BRAISED SWISS CHARD WITH BACON AND HOT SAUCE



Braised Swiss Chard With Bacon and Hot Sauce image

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Provided by Ann Redding

Categories     Bon Appétit     Thanksgiving     Side     Leafy Green     Chard     Bacon     Hot Pepper     Garlic     Braise     Vinegar

Yield Serves 8

Number Of Ingredients 9

2 large bunches rainbow chard
2 tablespoons apple cider vinegar
2 tablespoons mild hot sauce
2 teaspoons light brown sugar
1 tablespoon vegetable oil
6 ounces bacon, finely chopped
1 large onion, chopped
8 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper

Steps:

  • Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
  • Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
  • Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

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