Pan Fried Swiss Chard - Printer Friendly
Garlic paste, lemon juice, and bacon provide a lot of flavor for this Swiss Chard side dish.
Rainbow Swiss chard is tossed with olive oil and roasted in the oven sprinkled with feta cheese in this hearty side dish.
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
I love greens, garlic, and lemon! This blends all three for an awesome-tasting side dish.
Swiss chard cooked with garlic and balsamic vinegar. Quick and delicious!
We had a very hard time understanding the recipe. First we couldn't tell if you chop uncooked bacon (a chore) or cooked. So we used raw bacon, and had the "separated fat" from the meat in the pan. It didn't say drain it, or remove bacon; just melt butter in the skillet. I chose to drain it and wipe the skillet out first, then add the butter, garlic, and lemon. As others had suggested, we enjoy using the sliced crunchy stems and had to cook them a few minutes first, so we tossed the bacon pieces back in. Then we added the leaves, which we kept stirring over medium heat so neither the chard nor bacon would scorch because there was very little liquid. I can't imagine turning up the heat and covering it. By the way, since we were confused about how much swiss chard is a "bunch", we used about 12 large leaves... maybe it was too much? I gave it 4 stars because the flavor was very good and the ingredients are a great mix. Just wish it was written more clearly.
Everything tastes better with bacon. Didn't add the butter (the bacon made enough fat) or the lemon juice. Probably added more than 1/2 tsp of garlic as we love it as much as bacon. Gave the pan a swig of balsamic vinegar at the end. Great way to cook chard.