Chard with Bacon and Apple – before cooking
I had lots of apples left from our trip to Lynd’s Fruit Farm in the late fall and they were starting to get a little soft, so I wanted to use them up by cooking with some of them. I had pinned this recipe from Whole Foods for Chard with Bacon and Apple, and I had chard and bacon, so I thought it would be perfect. I added a few things to the original recipe to give it some more flavor, and we both really liked it. I have to admit that I totally expected to be eating this by myself – I didn’t think Lo would be into it because of the apples (he liked apples, but he’s weird about fruit in things – turns out bacon has more influence than apples.
Chard with Bacon and Apple – cooked
Chard with Apple and Bacon
1 small yellow onion, halved and thinly sliced
1-2 apples, cored and diced (I used Goldrush)
1 bunch organic chard, well rinsed (I used rainbow chard)
Sea salt and cracked black pepper, to taste
Place a large skillet over medium heat. I find the easiest way to dice bacon is using a pair of kitchen shears. Stack the bacon, cut lengthwise, and then cut crosswise into little pieces. Add bacon to skillet and cook, stirring frequently, until lightly browned, about 5-7 minutes. Remove bacon from pan with a slotted spoon and set aside on a paper towel. If there is a bunch of oil in pan, pour a little bit out or blot some carefully with a crumpled paper towel. Add onion to the pan and cook until softened, about 5 minutes. Stir in apples.
Meanwhile, cut off the stems of the chard and slice them thinly. Add the stems to the skillet and stir. Chop the leaves. Stir leaves into the skillet along with the bacon, crushed red pepper, salt and pepper. Pour in 2 tablespoons water; cover the skillet and cook, stirring frequently, until chard is tender, about 6 more minutes. Add glug of balsamic vinegar and stir, uncovered for 1-2 minutes. Serve!
To be honest, I have no idea what we ate this with. Not a clue and it was only a week or two ago.