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« Recipe: Swiss Chard with Bacon »

Swiss Chard with Bacon 

Yield:  4 servings, as a side dish 


6 oz slab bacon, cubed

1 large shallot, peeled and diced

4 garlic cloves, peeled and finely minced

1/2 cup chicken stock

2 bunches swiss chard, stems and chards roughly chopped

salt and pepper to taste


In a large, heavy gauge skillet, cook bacon until crisp.  Transfer to paper towels to drain. Pour off all but 2 Tablespoons of the rendered bacon fat; reserve the additional fat for another use.

Add the shallot and garlic to the skillet and cook over medium heat until translucent.

Add the chicken stock to skillet, and bring to a boil. Deglaze the pan -- making sure to dislodge any brown bits remaining on the bottom of the pan.

Add swiss chard to the pan and sprinkle with salt and pepper. (If the stems are large, cook them for approximately one minute before adding the chards.)  Cook until the chards are tender, about 3 to 4 minutes. 

This dish can be served as a side dish, or as a main dish served over yellow rice.