Sunday, September 21, 2008

It's sauteed, not chard!

One of my favorite things about summer is the abundance of fresh fruits and veggies at the farmers' markets. I've been trying to serve vegetables with every meal, and my latest adventures have been with Swiss Chard. I'm not a nutritionist, but i have to wonder how much credibility this healthy vegetable loses when it's sauteed in bacon fat. What can I say? Bacon makes everything better!

Swiss Chard with Bacon and Feta

3 strips thick cut bacon
1 bunch Swiss Chard
2 cloves garlic, minced
1/4 cup feta cheese
salt and pepper

Cut bacon into bite size pieces, add to a large saute pan and begin to render out the fat (medium low heat)
Cut out the thick stems from the swiss chard, and cut the stems into 1 inch pieces. Slice the leaves into 1" strips. Rinse well. Drain the stems well, but it is ok to leave some water on the leaves (helps with steaming).
Add the stems and garlic to the bacon and saute in the bacon fat until the stems soften, about 10-15 minutes.
Add the leaves the pan, cover and stir occasionally until the leaves begin to wilt. The leaves may need to be added in multiple batches.
Remove from heat, add salt and pepper to taste. Sprinkle with feta cheese prior to serving

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