I’ve been eating a lot of leafy green vegetables lately (beet greens, collard greens, mustard greens, Swiss chard) and have been playing with flavor combinations. This one is my favorite so far and any leafy greens can be substituted for Swiss chard. You can also try different dried fruit (I’ve made it with dried currants and dried cranberries) and different nuts (I’ve used hazelnuts and walnuts).
12 leaves of Swiss Chard (approx), washed & dried
4 slices of bacon, diced
1 medium onion, diced
1 clove garlic, minced
1/4 cup dried cherries
1/4 cup toasted almonds, rough chopped
3 Tbs red wine vinegar
Black pepper to taste
Start bacon cooking in a large sauce pan (I use a wok). Tear leafy greens from the stems of the Swiss chard. Dice stems and set aside. Chiffonade the leaves and set aside. Once the bacon is crispy, strain off grease but leave the bacon in the pan. Add diced onions, garlic and Swiss chard stems. Cook until onions are translucent. Add Swiss chard leaves, cherries, almonds, vinegar and black pepper. Cook until all the liquid is absorbed and leaves are wilted and tender.
I tried out this recipe today, but as a vegetarian I substituted tempeh for the bacon. I also used collard greens not swiss chard, and went with walnuts and dried cranberries. It turned out FANTASTIC. I love that this is a recipe that I can tweak as needed. I can’t wait to try it again with a different combination of greens, nuts & dried fruit.
Sounds delicious! I make a great chicken salad with dried cherries.