marsha-tbay
Well-known member
from the Enlightened Gourmet
6 oz bacon
2-1/2 to 3 pounds Swiss chard, rinsed and stems removed
3 tbsp safflower or corn oil
4 tbsp balsamic vinegar
Fry the bacon in a 12" skillet until crisp. Remove and drain on paper towels. Drain fat from skillet and wipe clean with paper towels.
Stack the Swiss chard leaves, roll up jellyroll fashion and slice crosswise into thin strips. the the oil in the same skillet over high heat. Add the swiss card, tossing with wooden spoons until wilted, about 3-4 minutes. Sprinkle with vinegar, crumble bacon over the top, toss again, and serve.
6 oz bacon
2-1/2 to 3 pounds Swiss chard, rinsed and stems removed
3 tbsp safflower or corn oil
4 tbsp balsamic vinegar
Fry the bacon in a 12" skillet until crisp. Remove and drain on paper towels. Drain fat from skillet and wipe clean with paper towels.
Stack the Swiss chard leaves, roll up jellyroll fashion and slice crosswise into thin strips. the the oil in the same skillet over high heat. Add the swiss card, tossing with wooden spoons until wilted, about 3-4 minutes. Sprinkle with vinegar, crumble bacon over the top, toss again, and serve.