Charra-Style Chard
(The Border Cookbook, p. 364) Yield: 4 servings
1 ½ bacon slices, chopped in ¾ inch pieces
½ onion, small dice
1 clove garlic, minced
1 small Roma or plum tomato, small dice
½ jalapeno, minced
½ lb fresh chard (or substitute mustard, turnip, or beet greens)
¼ cup chicken stock
1. Fry bacon over medium heat to render the fat until brown and slightly crisp. Remove and drain. Saute onion and garlic in bacon fat until soft.
2. Add tomatoes and chili and simmer for 5 minutes. Add chard, stock, salt, and bacon and cover. Simmer over medium-low heat until completely wilted but still deep green (about 5 minutes). Sauce should be thin but not soupy – if necessary, cook uncovered an additional 1 – 2 minutes to thicken.
(The Border Cookbook, p. 364) Yield: 4 servings
1 ½ bacon slices, chopped in ¾ inch pieces
½ onion, small dice
1 clove garlic, minced
1 small Roma or plum tomato, small dice
½ jalapeno, minced
½ lb fresh chard (or substitute mustard, turnip, or beet greens)
¼ cup chicken stock
1. Fry bacon over medium heat to render the fat until brown and slightly crisp. Remove and drain. Saute onion and garlic in bacon fat until soft.
2. Add tomatoes and chili and simmer for 5 minutes. Add chard, stock, salt, and bacon and cover. Simmer over medium-low heat until completely wilted but still deep green (about 5 minutes). Sauce should be thin but not soupy – if necessary, cook uncovered an additional 1 – 2 minutes to thicken.
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