The Culinary Works

Chard is actually in the same species as the garden beet and has wonderful green ribbed leaves and when sautéed takes on a flavor that is more delicate than cooked spinach. I picked some up over the last couple of weekends at the Farmer’s Market and it’s been my go to side dish.  Check out this recipe for Spicy Chard – it will have you going back for more!

Spicy Chard

2 to 3 servings

• 2 tbs extra virgin olive oil
• 3-4 slices bacon, chopped in 1 inch pieces
• ¼ tsp red pepper flakes
• ¼ c diced onions
• 2 cloves garlic, smashed
• 1 bunch chard, stems removed and leaves chopped into thin strips
• 1 tbs balsamic vinegar
• 1 tsp sugar, to taste
• Salt

In large skillet, heat oil – cook bacon for 2-3 minutes then add onion, garlic and red pepper and sauté for a couple of minutes.  Add chard and toss quickly.  Stir in vinegar, cook and toss until liquid evaporates and chard is wilted.  Add the sugar and season with salt.  Enjoy!