Recipe provided by Austin Personal Chef: Carlos CruscoIngredients
3 slices of thick & center cut Bacon – Cut into 1 inch pieces
1 tbsp. Evoo (if needed)
1 large shallot – finely chopped
1 Large bunch Swiss Chard (Can use Kale, Beet Greens Or Spinach too) – sliced into 1/4 inch slices
1/3-1/2 cup fresh chicken or vegetable stock
3 tbsps. pine nuts – toasted
Kosher Salt and Fresh cracked Pepper – to taste
Directions
In a large saute pan on med-high heat, add bacon. Cook until golden and crispy and all fat has rendered.
Remove bacon and set aside. Keep 2 tbsps. of bacon fat in the pan and add olive oil if needed. Add shallots and sauté until translucent, about 3-4 minutes. Season salt/pepper.
Add Swiss chard and sauté 3-4 minutes. Add the stock and cook for 3-4 more minutes until almost all the liquid has evaporated. Taste and adjust seasonings.
Add bacon pieces back into the pan with the Swiss Chard and shallots.
Remove from pan onto a serving platter and top with toasted Pine Nuts. Enjoy!
