RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca • >  Swiss Chard with Vinegar & Bacon



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Italian Home Cooking
by Julia Della Croce

Swiss chard and other greens are nourishing and good for the digestion. In southern Italy, they are a daily feature on the table. Lacinato (Tuscan) kale and collard greens can also be cooked this way. For a meatless version, omit the pancetta or bacon and substitute two or three additional tablespoons of olive oil.
Serve 4


• 3/4 pound Swiss Chard
• 2 tablespoons extra-virgin olive oil
• 3 ounces pancetta or bacon, diced
• 4 large shallots, minced
• 1/2 teaspoon sea salt
• freshly ground black or white pepper
• 2 tablespoons red or white wine vinegar, or to taste


1. Wash the chard well to dislodge any dirt clinging to the leaves. Drain any excess water but allow the water that clings to the leaves to remain. Use a sharp chef's knife to cut out the center rib and stem of every leaf. The easiest way to do this is to fold the leaf in half lengthwise and slice off the tough spine. Trim and discard the stems. Only if the stalks are tender, mince them. If they are tough, discard. Coarsely chop the greens.

2. In an ample nonreactive, nonstick casserole or Dutch oven, warm the olive oil. Add the pancetta or bacon to the pan and saute over medium heat until crisp and browned, 4 to 5 minutes. Use a slotted spoon to transfer to a side dish. Discard all but 4 tablespoons of fat from the pan.

3. Add the shallots and minced stalks and saute over medium-low heat until wilted, about 10 minutes. Add the greens to the pan and raise the heat to medium. Saute, tossing occasionally, until the greens wilt completely but still retain their vivid color, about 5 minutes. Season with salt and pepper, sprinkle with the vinegar, and scatter with the pancetta or bacon. Serve hot.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages