Mom would prepare this for us often when fresh chard from Dad's garden was plentiful. When I finally wrote down the recipe, Mom couldn't give me exact measurements, as all good cooks are guilty of. I think this recipe is based on traditional Mennonite/Pennsylania Dutch fare, since my Dad was from that region. A blast from the past!
Provided by COOKGIRl
Categories Chard
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and drain well the chard to remove grit. Cut away stems and discard.
- Fry up bacon slices until crisp. Transfer to paper towel and drain. Let cool, then crumble. Set aside. Reserve bacon fat.
- On medium-high heat in frying pan, add the vinegar and sugar to the bacon fat and bring to boil. Boil for about 30 seconds. Make sure not to burn; reducing heat if necessary.
- Reduce heat to medium, add the chopped chard and sautè 2-3 minutes until slightly wilted but not slimy.
- Add the crumbled bacon. Stir well to coat with the bacon dressing. Transfer to platter and serve warm.
Nutrition Facts : Calories 73.6, Fat 2.7, SaturatedFat 0.8, Cholesterol 3.6, Sodium 367.8, Carbohydrate 10.1, Fiber 2.4, Sugar 5.9, Protein 3.3
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