Swiss Chard with Bacon and Habanero

Posted: November 15th, 2009 | Author: | Filed under: Dairy-free, Vegan, Vegetables, Vegetarian | Tags: , , , | 4 Comments »

Swiss chard with bacon and habanero!

Last weekend, my dear friends Morley and Mike had Ed and I over for dinner. Morley whipped up this incredible swiss chard, which she made with habanero infused olive oil. Tonight, I decided to see if I could make something similar. I didn’t have any habanero infused olive oil, but I did have a delightful little orange pepper at my disposal. I’d seen a recipe for chard with pancetta in a magazine, so I was inspired to throw a slice of bacon in, too. The result? Absolutely delicious.

Swiss Chard with Bacon and Habanero

Serves 2 as a side dish.

INGREDIENTS

4 stalks/leaves swiss chard
1 tablespoon olive oil
1 piece bacon, chopped (I like thick-cut applewood-smoked bacon) (omit for vegan)
1 clove garlic, smashed
a bit of habanero, minced — to taste
kosher salt, to taste

DIRECTIONS

  1. Mince habanero (use gloves, as this is a spicy spicy pepper). Chop bacon. Cut stems off of chard, chop into bite-sized pieces. Chop chard leavees into rough, bite-sized squares. Keep leaves separate from stalks.
  2. Heat oil in large pot over medium heat. Cook bacon bits a minute or two, turning, until it’s nearly done.
  3. Add garlic and habanero; sautee another minute or two.
  4. Add chard stalks and toss. Sautee 4 minutes.
  5. Add chard leaves. Sprinkle generously with kosher salt. Toss until everything is mixed well.
  6. Cover and cook 4 more minutes, or until leaves are wilted and soft. Serve immediately.

Note: Can easily be made vegan by omitting the bacon. Still quite tasty without it!


4 Comments on “Swiss Chard with Bacon and Habanero”

  1. 1 Katy Peterson said at 7:27 am on November 16th, 2009:

    Hi Heather, love your site! I’m a huge fan of cooking blogs, so this is great fun to look at.

  2. 2 mooflyfoof said at 12:32 pm on November 23rd, 2009:

    Thanks Katy! Glad you like my blog. :)

  3. 3 James said at 3:21 pm on December 1st, 2009:

    This is a nice, simple inspiration to try my hand at sauteed chard again… the last two times, my taste buds didn’t get off too easy :[

    Any special insights reg: how to fight overpowering bitterness?

  4. 4 mooflyfoof said at 4:29 pm on December 1st, 2009:

    Hm. The two times I’ve had it, it didn’t seem especially bitter. The first time was a bunch from my friend’s CSA, and the time I made it was a bunch from Lucky — so I don’t think I had special chard or anything. It’s a little bitter, but not overpoweringly so in my experience. That’s just part of its charm I think. Ed likes it because of its bitterness, actually. It reminds him of his grandfather’s broccoli rabe (which is SUPER bitter).

    I do use a lot of salt though, more than you would think was necessary. That might help counter the bitterness? I also wonder if it has to do with what season it is.


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