Swiss Chard with Smoked Bacon and Jalapeno Vinegar

1. 1

   In a small saucepan, bring the white wine vinegar to a boil.

2. 2

   Remove from the heat.

3. 3

   Add the chopped jalapenos and 1/2 teaspoon of salt and let the jalapenos stand for 2 hours.

4. 4

   Strain, reserving the jalapenos and vinegar separately.

5. 5

   In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until browned and crisp, about 6 minutes.

6. 6

   Using a slotted spoon, transfer the bacon to a plate.

7. 7

   Add the shallots to the casserole and cook over moderate heat until softened, about 3 minutes.

8. 8

   Add 1/2 cup of the stock and bring to a boil.

9. 9

   Add the chard stems, cover and cook until softened, about 4 minutes.

10. 10

    Add the chard leaves and the remaining 1/2 cup of stock and season with salt and pepper.

11. 11

    Cover and cook, stirring occasionally, until the leaves are tender, about 5 minutes.

12. 12

    Stir in the crispy bacon and 2 tablespoons of the jalapeno vinegar and transfer to a bowl.

13. 13

    Serve the pickled jalapenos and the remaining jalapeno vinegar on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.