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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

Marcia Kiesel
February 2008

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Recipe Summary test

total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

The recipe can be prepared through Step 1 and refrigerated overnight.

Suggested Pairing

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