Swiss Chard is a nutritional powerhouse and it’s so easy to enjoy when sauteed with bacon, fresh grated garlic and a dusting of a surprise ingredient- nutmeg.
I use nutmeg any time I saute greens or make a sauce, especially a cream sauce. It adds that little something special and a subtle reminder of home cooking and holidays. It’s so subtle you probably won’t know it’s in there, but I can always tell the dish is lacking if I’ve forgotten it.
Swiss Chard with Bacon and Garlic
by Amy Love, Real Food Whole Health
2 strips organic uncured/nitrate-free uncooked bacon (from pastured pork)
1 medium shallot, diced or ¼ organic onion, diced
2 large bunches organic swiss chard, leaves stripped from stems, torn into pieces
Unrefined sea salt, freshly ground pepper
Dash of nutmeg
3-4 cloves garlic, peeled (organic preferred)
Optional- 2 TBL diced red bell pepper
In large sauté pan over medium high heat, crisp bacon.
Remove finished strips, crumble and set aside and brown shallot or onion in bacon drippings until soft.
Add swiss chard pieces. Stir to coat leaves with drippings.
Season with salt, pepper, dash of nutmeg and add bell pepper if using.
Cook until greens are wilted, about 4-5 minutes.
Grate fresh garlic over chard, stir and remove from heat.
Let sit in hot pan for 2-3 minutes to mellow garlic.
Serve immediately or reserve for frittata. (or make a double batch for Saturday night’s dinner and have frittata for Sunday brunch!)