Sauteed Swiss Chard with Bacon
Work Chard, Play Charder
What is Sauteed Swiss Chard with Bacon?
Zesty, garlicky, and oh-so-bacon-y, Sauteed Swiss Chard with Bacon is the perfect side dish for adding a burst of flavour to any meal. The chef used rainbow chard to really give it a vibrant colour.
You’ll love it if…
… you want a quick, colourful and zesty side dish that lends itself to all sorts of main dishes.
A strong memory from when I was a kid was visiting a seaside family run shop that made handmade traditional hard sweets. It was quite magical to watch them twisting together brightly coloured sugar into something pliable and then shaping them into Brighton rock, rhubarb and custard sweets or some other retro sweet that probably doesn’t exist anymore.
Well those rhubarb and custard sweets were exactly what I thought of when I watched these rainbow chard stems sauteing in the pan. Those amazing vibrant candy colours – it’s hard to believe that they belong to a vegetable and not some traditional sweet shop at a seaside resort.
The textures and flavours though, crunchy vibrant stems, softly wilted leaves, salty meaty bacon all doused in a light tangy dressing. You can keep your hard sweets which only taste like sugar, give me Sauteed Swiss Chard with Bacon any day.
Gather the Ingredients
Prep the Chard, Fry the Bacon
Sauté the Ingredients
Put the chard stems into a very hot pan and sauté with black pepper and salt. Add garlic and butter and sauté further. Add 2 tablespoons of water to steam through the stalks and then add the chard leaves, the chopped fried bacon and chilli flakes.
Serve and Enjoy!
Serve with a healthy squeeze of lemon and some zest.
- Use a really hot pan or wok on high heat to get a really nice charring (but careful not to overdo it or you’ll burn the chard)
- The lemon juice and zest really help to brighten up the flavours.
Sauteed Swiss Chard with Bacon
Equipment
- non stick pan or wok
Ingredients
- 500 grams chard *the chef has used rainbow chard
- 4 strips streaky bacon
- 1 tablespoon garlic finely chopped
- 1 tablespoon chilli flakes
- 1 tablespoon black pepper ground
- 1 tablespoon butter
- Salt to taste
- Zest and juice of half a lemon *zest is optional
Instructions
- Crisp up 4 strips streaky bacon in a non-stick pan
- Remove the bacon and set aside to rest on a paper towel or a baking rack. Do not discard the bacon grease. Once slightly cooled roughly chop the bacon.
- Roughly chop 500 grams of chard (any type, the chef has used rainbow chard), separate the stems from the leaves.
- Put the pan with the bacon grease back on the heat, and turn it up to high. Put the chard stems into the pan and sauté with 1 tablespoon black pepper and salt to taste for a minute.
- Add 1 tablespoon garlic and 1 tablespoon butter and sauté for 30 seconds.
- Add 2 tablespoons of water to steam through the stalks and then add the chard leaves, the chopped bacon and 1 tablespoon chilli flakes. Sauté for another minute and a half.
- Turn off the heat. Squeeze in the lemon juice and add the zest and serve.
Video
FAQ
How do you keep Swiss chard from getting soggy?
To avoid soggy chard, cook it quickly on high heat. Stir constantly and remove from heat as soon as the leaves wilt. This preserves the texture and colour.
Can I use other types of greens instead of Swiss chard?
Yes, you can substitute spinach, kale, or collard greens. Just adjust the cooking time, as some greens may wilt faster than others.
What to serve with sauteed Swiss chard and bacon?
Pair it with roasted chicken, grilled fish, or pork chops. It’s also a great side for hearty grains like quinoa or farro, and mashed potatoes.
How do I get the bacon crispy without overcooking the chard?
Cook the bacon first until crispy, then remove it from the pan. Sauté the chard in the bacon fat, adding the bacon back at the end for perfect texture.
Can I make this dish vegan?
Yes, just omit the bacon and use olive oil or a plant-based bacon substitute. Add extra garlic, chilli flakes or smoked paprika for more flavour.
