Well, I promised fine food in my blog description. So here’s how I prepared the Swiss chard we ate for lunch today:
2 or 3 slices of bacon, chopped into small pieces. (I swear by Schaller & Weber‘s smoked—not double smoked—bacon, which if you live in NYC you can order from Fresh Direct.)
1 small onion, chopped
1 bunch Swiss chard, washed and loosely chopped
Cook the bacon in a skillet at medium-low heat for about 5 minutes. Add the onion, cook another 5 minutes or so. Turn up heat to medium, add chard, toss/stir for a couple minutes, until it’s slightly wilted. Turn the heat to low, cover the skillet, and let simmer for about half an hour.
I had done similar preparations of kale and collard greens before, and they’re okay. But I tried it with chard for the first time a month ago and it was a revelation: The slightly sweet chard and the salty bacon were perfect together. Not that I was the first person to think of this, of course.