Swiss chard spiked with both tart orange juice and tangy orange zest could easily clash with many red wines. But the citrusy greens here only serve to enhance the fruitiness of a Merlot-laden Bordeaux. This side dish would also be delicious with swordfish or pork.
More Greens Recipes
2 pounds Swiss chard, stems discarded and leaves coarsely chopped
3 tablespoons unsalted butter
4 thin slices of lean-cut bacon, sliced crosswise 1/2 inch thick
1 cup fresh orange juice
1/4 teaspoon finely grated orange zest
How to Make It
In a large pot of boiling salted water, cook the chard until bright green and tender, about 2 minutes. Drain, squeezing out any excess water from the leaves.
In a skillet, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until crisp, 5 minutes. Transfer all but 1 tablespoon of the bacon to a plate.
Pour the orange juice into the skillet and boil over high heat until reduced to 1/4 cup, about 4 minutes. Stir in the remaining 2 tablespoons of butter. Add the orange zest and the chard, season with salt and stir to coat. Transfer to a bowl, top with the reserved bacon and serve.
The recipe can be prepared through Step 1 and refrigerated overnight.