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Swiss Chard with Bacon, Onion & Vinegar

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Ingredients Method

Ingredients
  

  • 1 large bunch Swiss chard
  • 3-4 slices bacon chopped (or andouille if you want to lean harder into Louisiana flavors)
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • ½ green bell pepper diced (optional but very Creole)
  • ¼-½ tsp crushed red pepper
  • ½ tsp smoked paprika
  • ½ tsp dried thyme
  • 1 tsp Creole seasoning Tony Chachere’s style works
  • ½ cup chicken stock
  • 1-2 tsp apple cider vinegar
  • hot sauce to taste
  • black pepper

Method
 

  1. Wash chard thoroughly. Separate stems from leaves. Slice stems thinly. Roughly chop leaves.
  2. In a large skillet or Dutch oven, cook bacon until crisp. Remove some if there’s excessive fat, but leave enough to cook the vegetables.
  3. Add onion, bell pepper, and chard stems. Cook until softened, about 5–7 minutes.
  4. Add garlic, thyme, paprika, Creole seasoning, and red pepper flakes. Cook for 30 seconds.
  5. Add chopped leaves in batches.
  6. Pour in chicken stock, cover, and cook 5–8 minutes until tender.
  7. Stir in apple cider vinegar, a few dashes hot sauce, and black pepper.