Rainbow Chard with Bacon and Almonds

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  • Total Time:
  • Servings: 4

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  • 3 slices of bacon, cut crosswise 1/2 inch thick
  • 1 small onion, halved and thinly sliced lengthwise
  • 1 pound rainbow chard—stems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick
  • 2 teaspoons red wine vinegar
  • Kosher salt and freshly ground pepper
  • 3 tablespoons coarsely chopped roasted, salted almonds

How to make this recipe

  1. In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Drain the bacon on paper towels. Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.

  2. Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes. Stir in the vinegar and cook for1 minute. Stir in the almonds and the bacon. Season with salt and pepper and serve.

Contributed By

466372 recipes/rainbow-chard-with-bacon-and-almonds 2013-12-06T23:43:48+00:00 Melissa Rubel Jacobson fall|christmas|dinner-party|thanksgiving|side-dishes|4|fast|web-exclusive|weeknight-dinner melissa rubel jacobson,rainbow chard,fast side,bacon side,chard with bacon recipes,rainbow-chard-with-bacon-and-almonds 466372

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