Bacon Braised Chard
September 28, 2008 by arugulove
Does something still count as a green vegetable if it is coated with bacony goodness? Probably not, but this is an incredibly delicious way to cook chard, fat content be damned. It also uses the stems, unlike so many other ways of preparing chard, so the dish ends up looking very pretty and colorful, in addition to being so tasty.
This recipe comes from Food and Wine was created by Stephanie Izard, winner of the 4th season of Top Chef. If you drooled over her amazing cooking, here is your chance to try some without having to fly to Chicago.
The original recipe calls for it to be served with scallops, but my husband is allergic to them, so I served it with another part of the pig – pork chops.
2 thick slices of bacon, cut crosswise into 1/4-inch strips
1 small onion, cut into 1/4-inch dice
2 garlic cloves, minced
1 medium tomato, seeded and diced
1 3/4 pounds rainbow chard—stems sliced crosswise 1/2 inch thick, leaves cut into 1-inch strips
2 teaspoons soy sauce
Kosher salt and freshly ground pepper
The bacon I used did not give up enough fat, so I ended up adding some. If the bacon you are using doesn’t look particularly fatty, you may want to use an additional strip or just keep some butter or oil around to add if you need to. I also didn’t bother seeding my tomato and I don’t think it made a difference. Finally, I ended up using a couple tablespoons of chicken broth, which you may or may not need, depending on your pan and your stove.
In a large, deep skillet, cook the bacon over moderate heat until crisp, 4 minutes. Spoon off all but 2 tablespoons of the fat. Add the onion to the skillet and cook, stirring, until slightly softened, 3 minutes. Add the garlic and stir until tender but not browned, 2 minutes.
At this point, some of the fat was sticking to the pan, so I added a splash of chicken broth to deglaze it a bit. I think everything would have burned if I didn’t, so use your judgment here. If it looks like it’s drying up and sticking, add a tablespoon or two of liquid.
Add the tomato and cook until it begins to break down, 2 minutes. Even when the tomato broke down, I found I needed another small splash of broth to keep it from sticking and to remove the fatty bits from the bottom of the pan.
Add the chard stems and cook until crisp-tender, 4 minutes. Add the chard leaves and cook over moderately high heat, tossing, until wilted, 5 minutes; drain off any liquid. Add the soy sauce and cook until the leaves are tender, 2 minutes longer. Season with salt and pepper and serve.
I really wish I didn’t have camera issues this time around because the dish really did look colorful and pretty, but this is the best I got.