Skip to main content

Swiss Chard anyone?

For the past few weeks I have been getting most of my produce from an organization that buys in bulk to divide between a large number of people within several communities. The name of this organization is Bountiful Baskets. It has been fun because I get a mixture of fruits and veggies, not knowing beforehand what will be in the basket when I pick it up on Saturday morning. This past Saturday, in my basket I found two large bunches of Swiss Chard. I had never seen it before, so I was glad it had a tag on it so I knew what it was. With a few ideas from my sister-in-law, I was able to prepare it as part of dinner. Thanks to bacon and onions, we all liked it.

So, here is what I did:
Cut up raw bacon in 1-2 inch pieces and cook it fully in large skillet.

Add:
- chopped yellow onion (about 1/4 cup or to taste)
- 2 tsp minced garlic
- chopped stems of chard (1 inch pieces)
- salt, seasonings of your choice (not much because the bacon gives it flavor and salt)
Saute on medium heat for about 2 minutes and then add chopped leafy part of chard.
Reduce heat to low-medium and cook until chard is limp and darker in color (about 3-5 minutes).

OPTIONAL: You can drain the grease from the bacon before adding the other ingredients if you don't want your dish to be as oily. I think I will try that next time I make it to reduce the fat and oil. I also think mushrooms or almonds would be good additions to this dish. I served it hot with mashed potatoes. I think it is a beautiful vegetable and is also very nutritious.
Labels:

Comments

Post a Comment

Popular posts from this blog

White Rolls and Cinnamon Rolls - Bread Machine Dough cycle

I always have assumed that the best white rolls have dairy ingredients, but I tried this recipe for Easter ( I made them into resurrection rolls with a marshmallow in the center) and they turned out delicious. My husband and I both agreed that they would make great cinnamon rolls, so I tried it today and was not disappointed.  My favorite part is that the dough is made in the bread machine. That way, the prep time/active time is cut down, which is a winner for my life. Here are my two new recipes for White Rolls and Cinnamon Rolls. White Dinner Rolls (bread machine – dough cycle) Place ingredients into bread machine pan: 1 cup water 2 Tbsp margarine 1 egg 3 ¼ cups unbleached all purpose flour ¼ cup white sugar 1 tsp salt 3 tsp active dry yeast After dough is done (1.5 hours), pour out of the bread pan and onto clean surface. Divide into rolls and place into greased (coconut oil) pan. Brush tops of rolls with coconut oil (optional).  Let rise in ...
Post a Comment
Read more

Scalloped Potatoes with Variations

I have always enjoyed scalloped potatoes, especially when they are loaded with creamy goodness. I found a recipe online and I adjusted it to fit with what I had and to be dairy-free. This recipe turned out great when I first made it in the oven so I tried it another day in the crockpot and I loved that method even more. It is now a family favorite. There are many variations and the ingredient addition options are open to your creativity. I took these photos with my phone, so they are lacking much, but hopefully still give an idea of what this dish looks like.  Since the crockpot version is my favorite, that is what I will share the recipe for.  Place in a large crockpot: approx. 2 Tbsp olive oil 3 chicken breasts (or 6 thighs) 4 cloves garlic, minced 1/2 white onion, diced In a large bowl, whisk together dry ingredients for sauce: 1/2 cup flour (or substitute cornstarch for gluten free) 4 tsp chicken bullion (or replace all water with chicken...
Post a Comment
Read more

Quinoa, Butternut Squash, Chicken, Bean Soup

About a month back, I tried a recipe using butternut squash, which isn't a common vegetable in my kitchen. It was on sale and I thought I'd give it another chance.  Find the original  RECIPE HERE  and be amazed at the long list of hearty ingredients that I stashed into my rendition of this soup (see below). I couldn't resist a recipe from a fellow cook named "Chelsea", and as a bonus, the soup turned out delicious, although I can't brag that it was a family favorite. It wasn't my kids' favorite. Sometimes healthful and full of new flavors isn't as satisfying to them as boring mac'n'cheese from a box. I can say that I was successful at hiding the leftovers of this "soup" (which had thickened significantly in the fridge) as the filling for enchiladas using  THIS  favorite enchilada sauce recipe and with fluffy white tortillas. Ingredients in my soup: chicken broth, chicken breasts kidney beans garbanzo beans ...
Post a Comment
Read more