Sunday, April 27, 2014

Chard with onion, sweet peppers, and bacon

3 - 4 big handfuls of chard, washed, stemmed, and chopped into finger sized slices

2 red or yellow sweet bell peppers, sliced into thin strips

one half a sweet onion, chopped moderately fine




2 tsp Rice wine vinegar (or more to taste)

2 bacon strips
In a very large skillet, fry the bacon strips until the fat is rendered and the bacon is crispy.  Reserve the bacon, chopping into bacon bits (you wouldn't ever use bacon bits from a jar, would you?). 

Saute the onion in the bacon fat.  When well wilted, add the peppers and continue cooking for 2 - 3 minutes to soften and bring out the sweetness.  Add the garlic and cook for 30 seconds and then turn the heat up to medium high.  Add the chard, and cook until it wilts and shrinks considerably in volume, at least 5 minutes.  Salt and pepper to taste, and add the rice wine vinegar.  Serve to your teenagers who will complain that they don't like peppers.

1 comment:

NotClauswitz said...

I have grown tired of flipping long strips of baco, so I just cut 'em into 1-inch bacon bits and it speeds up the whole process.
And if my wife is nice I let her put some on her salad...