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Pan Fried Swiss Chard

Pan Fried Swiss Chard

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
melanie

melanie

This is a quick, easy, and tasty way to prepare fresh Swiss chard.

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Nutrition

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  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 927 mg
  • 37%

Based on a 2,000 calorie diet

Directions

  1. Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper.
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Reviews

naples34102
266

naples34102

6/1/2010

Ohhhhh, don't discard the stems! Like most Italians, I've eaten Swiss Chard all my life and I'd have to say it's my favorite vegetable. The cooking method in this recipe is pretty accurate, but...don't discard the stems! Slice them as you would celery, then cover with water and simmer until tender, then add them to the leaves. The stems of Rainbow chard are particularly pretty and add great texture and contrast, not to mention flavor! I don't bother making a garlic paste, mincing the garlic is perfectly fine. Lemon is not something I routinely add and I found I liked it, tho' I only gave it a squeeze from a half lemon. I didn't use as much bacon either, tho' the term "one bunch" of Swiss Chard is vague, so certainly add all ingredients to taste. For those not familiar with Swiss Chard it is mild, tender and a little sweeter than spinach - not bitter at all like other greens. The effort involved to wash, trim and cook it is well worth it!

cinderelly007
57

cinderelly007

9/10/2008

This was simple and delicious. I added onions and extra virgin olive oil, but the bacon & garlic are the key flavor enhancers. Yum!

MsMonica
43

MsMonica

3/30/2010

Garlic and bacon, what's not to love? And the added zip of the lemon was great... I didn't think it needed salt & pepper and skipped it altogether. 4.5 stars! Because even though it's delicious, I would like something a little easier on the heart. :) Sidenote: be sure to chop the chard into manageable pieces; it does not wilt down the same way spinach does, just fyi.

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