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Sautéed Chard with Bacon, Walnuts and Shallots
Posted by Peggy on November 10, 2011
Recipe: Sautéed Chard with Bacon, Walnuts and Shallots
5 pieces raw bacon
2 large shallots, thinly sliced
2 pounds chard, stems and leaves separated, chopped 2 teaspoons chopped fresh thyme or 1/2 teaspoon dry thyme
1/2 cup water or stock
2 tablespoons cider vinegar
1 cup walnuts, toasted and chopped
Fry bacon in a Dutch oven or large, heavy-bottomed pan over medium heat, until crispy. Transfer to a plate lined with paper towels; discard all but 2-3 tablespoons bacon fat.
Add shallots, chard stems and thyme to the pan drippings and cook over medium-high heat, stirring, until the shallots begin to brown, 6-8 minutes.
Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. (Note: I used a Dutch oven, and initially the pot was packed. If you don't have a large pan, you may want to use two pans.) Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the bacon, walnuts and season to taste with freshly ground pepper and kosher salt, if desired.
Number of servings (yield):
about 7 cups
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