Bacon is awesome. Not the nitrate-induced Oscar Meyer crap. Real, slab, bacon…or Boar’s Head. Why? Because there’s little, if any, food that doesn’t instantly appreciate in value and flavor from the addition of bacon. Think about it…salad, sandwiches, burgers, eggs, pancakes, chocolate, potatoes, chicken, pork…the list is endless.
Rainbow Chard falls into this category. It’s bitter and somewhat bland on its own, but with a little touch of bacon, a whole new flavorful world is revealed.
Primal Rainbow Chard with Bacon
What you need:
- 1 -2 Bunches of Rainbow Chard
- 2-4 Strips of Bacon cut into small pieces (I always err on the side of more bacon)
- 1 Onion Chopped (red, yellow, white…whatever)
- 2-4 Cloves Garlic Chopped
- Cut the brown ends off the stalks of the chard. Then cut the stalks into 1″ pieces with scissors.
- Cut the chard leaves into 1 inch strips by cutting across the leaf.
- Chop up the onion and garlic.
- Turn up the heat to medium under a large non-stick saute pan.
- Take your strips of raw bacon and cut them with shears into small pieces allowing them to fall directly into the pan.
- Cook the bacon until it begins to get crispy and add the chopped onion.
- Let the onion cook for 1-2 minutes, then add the chard stalks and the chopped garlic.
- When the onions get translucent, add the chard leaves.
- Stir in the chard and coat with the juices from the bacon, onion and garlic.
- Sprinkle with a hint of nutmeg, some fresh ground pepper and a hit or two of sea salt.
- Serve it up with a dark beer and enjoy!
Great with fish, chicken, burgers or on its own. Serves 2-4.
Like it? Share it!
What do you think of this mud run grub? Share it up by hitting one of those brightly colored share buttons above or put in your own two-cents below!