This is a great side dish – tasty, good-for-you-greens flavored with bacon and with a hint of spiciness from the chile. It can be made ahead and served at room temp. It reheats well and is a lovely light supper served with a fried egg or two on top.
- 3 Strips of Bacon, very thinly sliced
- ¼ Onion, thinly sliced
- 1 pound Swiss Chard, preferably organic, well rinsed and mostly dry
- ¼ - ½ Tsp. Sugar
- ½ Cup Santa Fe Ole Extra Roasted New Mexico Green Chile
- Olive Oil (optional)
- Salt and Pepper to taste
- Good quality, Sweet Balsamic Vinegar to taste (optional)
Separate stalks from leaves and thinly slice stalks and set aside. Gather the leaves into a tight roll and thinly slice.
In a very large skillet over medium high heat, brown the bacon. Drain on paper towels and set aside. Discard or save for another use all but about 2 Tbsp. bacon grease (or discard all and add about 2 Tbsp. olive oil to skillet).
Over medium heat, add the chard stems and onion to the skillet. Briefly sauté until crisp-tender. Remove from the skillet. Sauté leaves until they are bright green and just tender, about 2-3 minutes. Add green chiles, sprinkle with sugar and salt and pepper to taste. Turn off heat, add stalks and bacon, sprinkle with balsamic vinegar if desired and toss to combine.