Last week I got to have lunch with a friend at a restaurant where I lived called Bella Milano. Although known for their Italian, they always have a seafood special as well. That is what I ordered – Scallops with Swiss Chard, Bacon and Balsamic. I was excited since I am always wanting to try new ways to eat vegetables – especially the green leafy ones. I have to admit, I don’t have a lot of experience with swiss chard, turnip greens, kale and the like. But I am always wanting to learn!
So of course my meal was delicious, so I set out to come as close as I could at home – not knowing anything other than what I tasted. Since seafood is not always easy to come across in the midwest, I was unable to obtain some decent scallops, but I did get my hands on some great Mahi-Mahi. So, I did some research to find how to cook swiss chard, and with some help from Anne Burrell and of course my own modifications, I believe I nailed it!
One note: the recipe I found said to spray the pan with oil, but I really don’t think it is necessary. When I make this again, I will probably omit the oil.
You can use any seafood you want in my opinion for this recipe. We used the Mahi-Mahi and simply sprinkled salt and pepper and grilled it. We placed it on top of the Swiss Chard and drizzled balsamic vinegar on top to finish.
This was a big hit with my family – only problem, I did not make enough! Tell me what your family thinks!
- Coconut oil, for pan (optional)
- 1 cup bacon, cut into ¼-inch dice size (I used the nitrate free bacon)
- 3 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 2 bunches Swiss chard, stems removed and cut into ½-inch lengths, leaves cut into 1½-inch lengths
- ½ cup vegetable stock
- Kosher salt
- ¼ cup balsamic vinegar (can be adjusted for taste)
- Coat a large saute pan lightly with coconut oil and add the diced bacon, garlic, and crushed red pepper.
- Bring the pan to medium-high heat. At this point the bacon should start to become brown and crispy.
- Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
- Add the Swiss chard leaves and saute until they are wilted. Season with salt.
- Add the balsamic at the very end before serving.