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Swiss Chard with Bacon & Balsamic Vinegar

May 11, 2014 By Danelle Brown Leave a Comment

Swiss Chard With Bacon & BalsamicLast 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!

IMG_2262So 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!

 

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Swiss Chard with Bacon & Balsamic Vinegar
Author: Food Network & Danelle Brown
 
Great side dish that pairs well with seafood.
Ingredients
  • 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)
Instructions
  1. Coat a large saute pan lightly with coconut oil and add the diced bacon, garlic, and crushed red pepper.
  2. Bring the pan to medium-high heat. At this point the bacon should start to become brown and crispy.
  3. Add the Swiss chard stems and the stock and cook until the stock has mostly evaporated.
  4. Add the Swiss chard leaves and saute until they are wilted. Season with salt.
  5. Add the balsamic at the very end before serving.
3.2.2646

 

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