Applewood-Smoked Bacon & Greens

Prep Time
10 min
Cook Time
35 min

This dish makes a delicious accompaniment to turkey and dressing on your Thanksgiving table. But it’s also good any time in the summer or fall when chard is in season.

American, Southern
Side dish
Special Fork
Marilyn Hunter
  • 1 cup diced applewood thick smoked bacon
  • 1 cup minced yellow onion
  • 3 cloves garlic, minced
  • 4 bunches Swiss chard, cut across the center rib in 3-inch-wide pieces
  • 1/2 cup reduced-sodium chicken stock
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • dash apple-cider vinegar

Fry the bacon in a large saucepan over medium heat, stirring frequently, until almost crisp, about 5 minutes. Add the onion and garlic, and cook for another 3 to 4 minutes.

Add the chard and continue sautéing over medium-low heat until it wilts and begins to soften, about 5 minutes. Add the chicken stock, cover, and steam for 20 minutes. Check once, halfway through the steaming process, to make sure that the chicken stock hasn’t evaporated. If the saucepan is dry, add a little more chicken stock or water. Cover and continue cooking.

When the chard is tender, add a pinch each of salt and pepper and a dash of apple cider vinegar. Mix well and serve.

Makes 8 servings

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