Southern-Style Chard & Beans
This hearty chard dish doesn’t take long to make and is a perfect summer potluck item. Don’t forget the cornbread!
Ingredients
2 pieces of bacon, (or substitute 2 tbsp. oil)
1 bunch chard, stems chopped and leaves separated and coarsely chopped
1 small onion, diced
2 cloves garlic, minced
½ red bell pepper, diced
½ cup fresh or frozen corn
1 ½ cups navy beans
2 tbsp. apple cider vinegar
2 tbsp. molasses or sorghum
¼ cup salsa
Salt and pepper to taste
Directions
In an 8- or 9-inch skillet, fry bacon for a couple minutes on each side until almost crispy. Drain bacon on a paper towel, then crumble when cool. Pour off all but 2 tablespoons of bacon fat.
Add chard stems and onions, and sauté on medium-high heat until they start to brown, about 3 minutes.
Add garlic, red pepper and corn and sauté for a few minutes more.
Add beans, vinegar, molasses, salsa salt and pepper to taste. Cook for a few more minutes.
Add chopped chard leaves and stir until wilted.
Remove from heat, garnish with crumbled bacon and serve.
Suggestions
Delicious with cornbread, grilled pork chops or steak. This recipe accompanied "Swiss Chard: A Hardy Summertime Staple," by Dani Lind in our Summer 2012 issue.
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