Description
INGREDIENTS
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4 stalks swiss chard, washed
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2 strips thick beef/chicken mortadella, cut into slices
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1 clove garlic, minced
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1/8 teaspoon crushed red pepper flakes
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1/4 cup water
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1/2 teaspoon red wine (or more to taste)
DIRECTIONS
1. Prepare swiss chard by separating the tender green leaves from the stems; keeping both parts.
2. Slice stems crosswise into 1/2-inch thick slices; slice tender leaves crosswise into 3/4-inch thick strips; keep separate.
3. In a large skillet over medium-high heat, saute the bacon until it reaches your desired level of doneness. I like it to stay a little on the chewy side.
4. Lower heat and remove bacon from pan; reserve.
5. Add garlic and crushed red pepper flakes to the bacon drippings that are leftover in the pan; stir for about 30 seconds, or until you can smell the garlic.
6. Immediately add the chopped stems and water to the pan; increase heat back to medium-high and stir frequently until most of the water evaporates.
7. Add the sliced leaves to the pan and stir constantly for about a minute until the color deepens and the leaves wilt a little.
8. Remove from heat and add the reserved bacon and red wine vinegar; stirring well to combine.
9. Taste and add salt and pepper if needed. Serve immediately.
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