University of Illinois Extension

Sautéed Red Swiss Chard

red swiss chard

Spinach can be used in place of chard in this recipe.

2 pounds red Swiss chard, washed, stems removed
4 slices pork bacon or turkey bacon
3 cloves garlic, sliced thin
1 tablespoon olive oil
Salt and freshly ground pepper to taste

1. Stack the chard leaves on top of each other and cut into long stripes about 1-inch wide. Set aside.

2. Put bacon in a frying pan and sauté over medium-low heat until crispy and brown. If using turkey bacon, sauté in 2-tablespoon canola or olive oil. Set the bacon on paper towels to drain and break into pieces and pour off all but 2 tablespoons fat from the pan.

3. Add the garlic slices and sauté over medium heat until soft. Do not brown. Remove the garlic and set aside.

4. Add olive oil and chard leaves to skillet and sauté until wilted, about 3 minutes. Add bacon and garlic, toss and season with salt and pepper.

Nutrition Facts per serving: 6 servings per recipe; ½ cup serving size; 80 calories (45 calories from fat) 5mg total fat; 5mg cholesterol; 350mg sodium; 6g carbohydrate; 2g dietary fiber; 5g protein