I’ve been having a love affair with chard lately. It’s my favorite green at the moment. Those hearty green leaves provide for such an amazing texture. They really seem to soak up any flavor you throw at them–in this case, it’s bacon fat. Just a simple sauté with some onions, garlic, and tomatoes, and you’ve got some killer chard.
Rainbow chard is aptly named. Those vibrant colors never cease to amaze me.
Separate the chard stems and leaves and give them both a rough chop.
Heat a few slices of chopped bacon in a skillet over medium heat until crisp. Remove the bacon with a slotted spoon, reserving the drippings.
Add the chopped chard stems along with some diced onion and sauté until translucent.
Add a minced garlic clove and some cherry tomatoes. Cook for a few minutes until they start to blister.
Finally add the chard leaves along with a pinch of salt and black pepper to taste. Sauté until the leaves are wilted and tender, about 4-5 minutes.
Plate the chard and garnish with the bacon crumbles. I like to serve it with eggs for a tasty breakfast. Enjoy!
- 1 bunch rainbow chard, leaves and stems separated and chopped
- 3 strips bacon (sugar free for Whole30), chopped
- 1 cup cherry tomatoes, halved
- 1/2 onion, diced
- 1 garlic clove, minced
- one pinch sea salt
- black pepper to taste
- Place the bacon in a large skillet over medium heat. Cook until the fat has rendered and the bacon is crisp. Remove the bacon with a slotted spoon an drain on a paper towel-lined plate.
- Increase the heat to medium high and add the onion and chopped chard stalks to the skillet. Cook until translucent, 6-7 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Toss in the cherry tomatoes and sauté until blistered.
- Finally add the chard leaves, a pinch of salt, and black pepper to taste. Cook until the leaves are wilted and tender, about 5 minutes.
- Garnish with the bacon bits. Enjoy!