Chard rocks! If you love chard, you will be delighted to learn that it is indeed a powerhouse of nutrition! Chard provides a substantial dose of vitamins A, C and K and is a veritable cauldron of potassium, iron, magnesium and a good source of fiber. This superfood also rich in a multitude of B vitamins.
A member of the beet family, chard is popular in Mediterranean cooking and has been used culinary ingredient for centuries. This wholesome wonder has large, shiny green leaves and a thick, colorful stalk. Depending on the cultivar, the chard stalk varies in color: from white to yellow to red, with Rainbow Chard being a mix of all three.
If you’re experimenting with chard for the first time, this braised rainbow chard recipe is a humble but flavorful introduction to this nourishing vegetable, and the addition of bacon gives it a hint of smoky meatiness.
2 large bunches of rainbow chard
4 slices (approx. 6 oz.) bacon
2 garlic cloves, minced
2 shallots, diced
1 cup bone broth
2 teaspoons of your favorite fat (lard, tallow or coconut oil)
Salt to taste
Prepare the chard by separating the leaves from the stalk, carefully slicing the entire leaf off the center stalk
Chop the stems into ¼ inch pieces
Cut the leaves into thin strips and set aside, separate from the stem pieces
Slice the bacon into half inch strips and sauté in a large skillet with cooking fat until crispy
Transfer bacon into a dish and set aside
In the same pan, heat additional cooking fat over medium heat
Add shallots and garlic and cook until softened, about 3-4 minutes
Stir in chard stems, cooking for about 4 minutes until softened
Add chard leaves, stirring as they wilt, adding bone broth one tablespoon at at time until the chard is completely cooked
Add in the cooked bacon strips and stir in
Add salt to taste, making sure to not over-salt due to the potential saltiness of the bacon