Swiss Chard with Bacon and Shallots adds festive flavor and color to Thanksgiving
Peggy Lampman | Contributor
Yield: about 7 cups
5 pieces raw bacon
2 large shallots, thinly sliced
2 pounds chard, stems and leaves separated, chopped (see Note)
2 teaspoons chopped fresh thyme or 1/2 teaspoon dry thyme
1/2 cup water
2 tablespoons cider vinegar
1 cup walnuts, toasted and chopped
1. Fry bacon in a Dutch oven or large, heavy-bottomed pan over medium heat, until crispy. Transfer to a plate lined with paper towels; discard all but 2-3 tablespoons bacon fat.
2. Add shallots, chard stems and thyme to the pan drippings and cook over medium-high heat, stirring, until the shallots begin to brown, 6-8 minutes.
3. Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes. (Note: I used a Dutch oven, and initially the pot was packed. If you don't have a large pan, you may want to use two pans.) Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the bacon, walnuts and season to taste with freshly ground pepper and kosher salt, if desired.