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?
- 4 slices bacon, chopped
- 1 bunch swiss chard
- 3 cloves garlic, roughly chopped
- 1 tbsp butter
- salt and pepper
- Heat a large skillet over medium heat. Add the bacon and cook until just browned, stirring occasionally.
- 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.
- Add the garlic to the skillet. Cook for 3 minutes, stirring occasionally.
- Add the butter and chard stems and cook for 10 minutes, stirring occasionally.
- 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.
- Season with salt and pepper, to taste. Serve immediately.