By Chef Gretchen Fayerweather
Ingredients:
1 bunch of Swiss chard
4 strips of bacon
2 cloves of garlic, minced
1/2 cup onion, small diced
Pinch of dried crushed red pepper
1/4 teaspoon, whole coriander ( optional)
1. Rinse the leaves thoroughly. Either tear or cut away the stalks from the leaves. Cut stalk pieces into 1 inch pieces. Keep separate. Chop leaves into 1-inch wide strips.
2. Cook bacon on low heat in a skillet, once crisp, remove the bacon and chop fine.
3. To the hot bacon grease add the garlic, onions, crushed red pepper flakes, and coriander and cook for about 30-45 seconds, or until the onions start to become translucent.
4. Add the chopped stalks. Cover and cook for 3-4 minutes. Add leaves: Cover and cook for 3-4 more minutes. Turning the leaves and the stalks over in the pan with tongs.
5. If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes. Toss with chopped bacon and serve immediately.
*Save time, grab these kitchen tools:
– Large knife and cutting board
– Large bowl
– Spatula