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Categories:Viewed: 3 - Published at: 6 years ago
Ingredients
- 3 slices of bacon, cut crosswise 1/2 inch thick
- 1 small onion, halved and thinly sliced lengthwise
- 1 pound rainbow chardstems trimmed and cut crosswise 1/2 inch thick, leaves cut crosswise 1 inch thick
- 2 teaspoons red wine vinegar
- Kosher salt and freshly ground pepper
- 3 tablespoons coarsely chopped roasted, salted almonds
Method
- In a large skillet, cook the bacon over moderate heat until crisp, about 5 minutes.
- Drain the bacon on paper towels.
- Add the onions and chard stems to the skillet and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
- Add the chard leaves to the skillet and cook over moderate heat, stirring a few times, until the leaves are wilted, about 5 minutes.
- Stir in the vinegar and cook for1 minute.
- Stir in the almonds and the bacon.
- Season with salt and pepper and serve.
