Most years I plant collard greens in the garden. This year collard greens got the boot and were replaced by swiss chard.
I started having my doubts that this was a good decision a few weeks ago when my chard was nothing more than some whimpy leaves that made baby spinach look big.
By this time of year, I usually have collards running out of my ears and have begun blanching and freezing them for the winter. My chard took a little tender loving care. Maybe it was the bed in which they were planted. It’s our newest bed and doesn’t have as fertile of soil as the other ones. Whatever the case, it was sloooooow going.
Over the past two weeks, we have had a tremendous amount of rain. So much so that I haven’t had to water the garden AT ALL in two whole weeks. Pretty nice, eh? Several good soakings of mineral rich rain water means happy healthy plants that are shouting for joy. I think they all doubled in size this week alone. I’ll take it!
This week I finally got to harvest some of those precious chard leaves, and so far I am loving them.
They are a tender green and don’t require as much cooking as collard greens, which makes it a quick and easy side dish.
Sautee it up with some delicious bacon and onions with a sprinkling of salt, and you have yourself one fantastic spring side.
This recipe is basically the base of the filling in my favorite quiche recipe from Live Simply. Seriously that is one of my favorite dishes. You need to try it if you haven’t already. When I was cooking the chard for that dish, I was tempted to eat the entire pan before even adding the eggs. I have been making and enjoying that chard for a side dish ever since.
Anything with bacon is better is my book. And good news. My nutritional therapy practitioner friends tell me that bacon along with the vegetable helps you absorb the vitamins in the vegetable. Hmm…and here I just thought it made it taste awesome!
- 3 slices of bacon, chopped
- ½ onion, diced
- 3-4 cups of chard (Rainbow or Swiss), chopped
- Brown bacon in a medium high skillet.
- When mostly brown, add onions, and saute until softened.
- Add chard and saute until wilted and soft.
- Salt and pepper to taste.