Best Rainbow Chard With Bacon Recipes
SAUTEED SWISS CHARD WITH BACON
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
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
BRAISED SWISS CHARD WITH BACON AND HOT SAUCE
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
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.
DUCK BREAST WITH PEACH CHUTNEY AND RAINBOW CHARD WITH BACON
Steps:
- For the duck breast: Preheat the oven to 375 degrees F.
- Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use.
- For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes.
- For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes.
- Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.
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