Swiss Chard Recipe

Like so many veg growers, OH and I have an enormous glut of Swiss chard (and other beets), thanks to the cold spring we experienced this year, conditions they apparently love. So here's a recipe I'll be trying out today:

Ingredients

2 large bunches Swiss chard
1 tablespoon olive oil
4 strips thick-sliced bacon, cut into 1/2-inch pieces
1 large onion, sliced
3 garlic cloves, sliced
1/4 teaspoon crushed red pepper flakes
2 teaspoons balsamic vinegar

Directions

Slice the stems into 1-inch pieces and reserve. Stack the chard leaves into a pile. Roll together into a bundle and slice into 1/2-inch ribbons.

Heat oil to a Dutch oven over medium heat. Add the bacon and saute until browned, rendering the fat. Add the onion and garlic and cook until translucent. Add chard stems, cook for 3 to 4 minutes, then season with salt and pepper and crushed red pepper flakes.

Begin to add the chard ribbons in batches. Once the chard wilts down, add the next batch and the balsamic vinegar. Stir occasionally until completely tender, about 5 minutes.

Serves 3 to 4.

(I'll be serving this for dinner with braised lamb's liver and red peppers. Yum!)