Swiss Chard with Garlic and Bacon Recipe


Every spring I wait excitedly, checking websites and reading newspapers, for the local farmers’ markets to open. While I know that many of my fellow local food-loving compatriots seek out and enjoy local everything all year round, I get a special joy from walking between stands at my favorite markets and selecting different veggies and fruits for the week. I love the smell of it and the feeling of being so close to something that was on a living plant not too long ago.

When I found out that my favorite market was opening late this year, I was devastated. That market has some of the most wonderful things … amazing, fresh, buttery Grade B maple syrup; the best pesto, semolina bread and mozzarella; and of course fabulous local veggies (all organic!). We have a week or two more to wait. In the meantime, I’ve been heading to a wonderful local farm where I load up on kale, chard, bunching onions, basil and more … delish.


Now the chard (it was of the rainbow variety), I decided to try something new. I browned some bacon and added some garlic and butter, added the chard and lightly cooked it. It was A-MAZING! It’s salty, bold and fresh … all good things. I can’t wait to make it again (we’ve had it a few times over the past week!).


How do you like your chard?

Swiss Chard with Garlic and Bacon Recipe
Serves: serves 4
  • 4 slices bacon, chopped
  • 1 bunch swiss chard
  • 3 cloves garlic, roughly chopped
  • 1 tbsp butter
  • salt and pepper
  1. Heat a large skillet over medium heat. Add the bacon and cook until just browned, stirring occasionally.
  2. While the bacon is cooking, separate the chard leaves from the stems. Tear the leaves into rough pieces, then chop the stems into small pieces.
  3. Add the garlic to the skillet. Cook for 3 minutes, stirring occasionally.
  4. Add the butter and chard stems and cook for 10 minutes, stirring occasionally.
  5. Stir in the chard leaves into the skillet. Toss with the garlic/bacon/chard stem mixture. Continue cooking and tossing until just wilted. It should soften, but should mostly retain its shape.
  6. Season with salt and pepper, to taste. Serve immediately.



  1. says

    Thank you for this recipe – I have bushels and bushels of Swiss chard in my garden right now. This looks deliciuos!
    .-= Donna´s last blog ..Meatless Monday- A Favorite Food Memory- Guadalajara Chilled Avocado Soup Recipe =-.


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