Sauteed Swiss Chard with Bacon and Garlic Butter

Photo and recipe by Carolyn Davidson Hicks

Photo and recipe by Carolyn Davidson Hicks


Olive oil, for pan
1 cup bacon, cut into 1/4-inch dice
2 tablespoons of garlic and chives butter
Pinch crushed red pepper flakes
1/2 cup chopped green onions
1 bunch Swiss chard, stems removed and cut into 1/2-inch lengths, leaves cut into 1 inch lengths
1/2 cup chicken or vegetable stock
Kosher salt


Coat a large saute pan lightly with olive oil and add the diced bacon and crushed red pepper. Bring the pan to medium-high heat. Once the bacon becomes brown and crispy, add the Swiss chard stems and the stock and cook until the stock has reduced by half and add the Swiss chard leaves and green onions, saute until they are wilted. Season with salt.

Comments are closed.