Spring Chard Sauté with Bacon and Lemon
A simple sauté that works well with Swiss chard, chicories, kale or spinach. Try it with baby beets with their greens still attached, too. If you don’t have garlic scapes, you can substitute scallions or bulb garlic; just remember that greens and bulbs cook at slightly different speeds.
- 2 slices bacon diced
- 1 bunch chard coarsely chopped
- 2 garlic scapes with bulbs and tender greens
- 1/4 tsp red chile flakes
- juice of 1/2 lemon
- salt and freshly ground pepper to taste
Heat a large skillet. Add the bacon and cook until the fat begins to render and the bacon begins to brown. Remove bacon and drain most of the bacon fat, leaving 1-2 teaspoons.
Add the scapes and chile flakes to the bacon pan, then add the chard. Cook until just wilted and tender (about 3-4 minutes).
Crumble bacon back into pan. Season with salt, if necessary, and freshly ground pepper. Squeeze lemon on top just before serving.
Courtesy of the The Farmer’s Kitchen