I’m always looking for new ways to be creative with greens. I really enjoy large salads with arugula, spinach and red leaf lettuce but it starts to wear on my after a while and I needed a change of pace.
Enter Swiss Chard…
When I started messing around with some of the heavier greens (kale, chard, beet tops) I really had a hard time incorporating them in a way I enjoyed. I’ve found these greens to be best cooked, and even better with bacon
If you’re stuck in a green rut, try this one out. The salty bacon and sweet raisin have a nice balance and the chard cooked this way doesn’t come off to powerful.
Swiss Chard with Raisins and Bacon
1/2 large organic onion, sliced lengthwise 1/4 inch thick (1 cup)
2 1/2 tablespoons organic extra-virgin olive oil, divided
1/4 teaspoon smoked paprika
2 pounds organic Swiss chard, center ribs discarded and leaves coarsely chopped
1/2 cup golden raisins (any will do)
1/2 cup water
2-3 strips chopped pastured bacon
Chop bacon and cook in cast iron pan until crispy.
In separate 5- to 6-quart heavy pot over medium heat, cook the onion with a 1/4 teaspoon sea salt in 2 tablespoons oil stirring until softened. Sprinkle with paprika and cook, stirring, 1 minute. Add chard in batches, stirring frequently, until wilted, then add raisins and water. Cook covered stirring occasionally until chard is tender, about 7 minutes. Season with salt.
Add cooked bacon to the chard mixture and toss together to serve.