When summer’s bounty just won’t quit, when your CSA box is overflowing with chard, there’s just one thing to do – cook it up! This is our go-to recipe to take down a bunch of chard in no time. Sure, we add a little bacon (we like Glen’s Bacon, available at the Fair Food Farmstand) but you could certainly leave it out (substitute olive oil) and keep this dish totally vegetarian.
3 slices of thick cut bacon, sliced crosswise into 1/4 inch strips or lardons
1 medium onion, halved and sliced into thin strips
3 cloves garlic, sliced crosswise into thin chips
1/2 teaspoon crushed red pepper flakes, or to taste
1/4 cup of white wine
1 large bunch of rainbow chard, leaves removed from the stem
1/4 cup of toasted pine nuts
juice from half a lemon
Place sliced bacon in a cold skillet (not cast iron), turn the heat on medium. Cook the bacon until it’s crispy and it’s fat has rendered. While the bacon is cooking, chop the chard leaves into one-inch slices, set aside. Chop the stems into 1/2 inch pieces, set aside. Remove the bacon and let cool and drain on a paper towel. Reserve one tablespoon of bacon fat, discard remainder.
With the heat still on medium, add the onions to the skillet and saute until tender, about 5 minutes. Salt and pepper to taste. Add the chopped chard stems and saute two to three minutes more. Add the garlic and the red pepper flakes and saute for one minute. Turn the heat up to medium high and add the white wine to deglaze the pan, scrapping up any brown bits off the bottom. Add the chard leaves and stir to combine with the onion mixture. Saute the chard until the leaves are wilted and soft, about 3 to 4 minutes. Remove from heat.
Once the leaves are wilted, toss in the pine nuts and squeeze the half lemon over the dish and serve.
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