Baconized Swiss Chard

1. 1

   The fat is rendered out slowly, then the onions cook in the flavourful fat, this is the beginning of baconization. Reserve the crisped bacon.

2. 2

   Layer the stems of the chard first as they need a little longer cooking time to become tender. Season the golden onions and stems with salt and pepper.

3. 3

   Add the leaves of the swiss chard, a tiny pinch of salt, then the tomatoes. Cover and wilt the greens and warm the tomatoes through.

* Per serving · 4 servings · Values may vary.

No additional tips available.