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Braised Swiss Chard With Bacon and Hot Sauce

5.0

(5)

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Braised Swiss Chard With Bacon and Hot Sauce
Photo by Bobbi Lin

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Ingredients

Serves 8

2 large bunches rainbow chard
2 tablespoons apple cider vinegar
2 tablespoons mild hot sauce
2 teaspoons light brown sugar
1 tablespoon vegetable oil
6 ounces bacon, finely chopped
1 large onion, chopped
8 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper

  1. Step 1

    Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.

    Step 2

    Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.

    Step 3

    Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.

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Reviews (5)

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  • Great recipe. We grow Swiss Chard hydroponically year round in our greenhouse and this is our favourite Swiss chard recipe. Over time I have made a few modifications. I add the Swiss chard stems and onions at the start because I find they have the same cooking time. I put the garlic in just a few minutes before adding the Swiss chard leaves. Sometimes I use red wine vinegar if it will go better with the main course.

    • mdigel

    • Sundre, AB, Canada

    • 2/15/2021

  • very tasty, easy to make and satisfying to eat. I've been getting an abundance of chard through my CSA, and this recipe has been a great way to use it.

    • mstolberg

    • Vermont

    • 6/19/2020

  • Love swiss chard and all other Epicurious recipes for it. This one does not disappoint. I like finding a use for the stems and this recipe keeps them more intact. But where this recipe says to cut the stems at 2" I would go with 1" or 1 1/2". This insures they will be easier to cook and soften. A bit of bacon is a nice and flavorful addition. I added a few sliced almonds to the mix and they worked well.

    • vox69nn

    • Medina, OH

    • 12/17/2018

  • So good! Wouldn't change a thing.

    • ajimmerson

    • 12/13/2016

  • Easy quick side for our Tea Brined pork chops

    • gml993

    • Columbia, SC

    • 11/28/2016

Tags Swiss Chard Leafy Greens Vegetable Bacon Cured Meat Meat Side Dinner Dairy Free Gluten Free Nut Free Quick Easy Weeknight Meals Braise Bon Appétit

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