Wilted Rainbow Swiss Chard | Cooking with Styles

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor without dairy.

Trim the stems from the Swiss chard and chop them into bite-sized pieces.

Set the chopped stems aside.

Pre-cook bacon and drain off the fat.

In a portable cooking station, add 2 tablespoons of olive oil to the bacon.

Slice 1/4 onion thinly and add it to the skillet.

Sauté the onion for about 3-4 minutes until softened.

Add the chopped Swiss chard stems to the skillet and sauté for another 2-3 minutes to soften them up.

Add minced garlic to the skillet and sauté until soft and tender, avoiding overcooking to prevent bitterness.

Add 1 tablespoon or more of Dijon mustard to the mixture.

Add a handful of craisins or dried cranberries.

Pour in 1/3 to 1/2 cup of olive oil and 1 tablespoon of sugar.

Add 2 to 3 tablespoons of vinegar and season with black pepper.

Bring the mixture to a boil, ensuring everything is well incorporated.

Add the Swiss chard leaves to the skillet and gently toss to wilt them in the hot dressing.

Continue to toss the chard for about 1 minute until wilted, ensuring all ingredients are combined and heated through.

Plate the wilted Swiss chard and garnish with edible flowers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens