Saturday, October 06, 2012

skillet swiss chard

big bunch of swiss chard
1-2 cloves garlic
couple pieces of bacon (I always save a few from our big weekend breakfast)
a handful of cherry tomatoes (not necessary but great combo if they are growing in the garden too or look good at the market!)
salt and pepper

trim out the ribs chop
chop up a clove or two of garlic
saute in 1 Tbs olive oil - in big cast iron skillet
add salt and pepper

while sauteing chop swiss chard leaves, bacon and tomatoes

After ribs are soft add leaves until wilted add tomatoes and bacon just to warm up 
serve while warm - Sprinkle with a little parmesan cheese - also taste - may need more salt and pepper

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