Swiss Chard And Bacon I Made It

Swiss Chard and Bacon

notyourmomma 14 years ago

Delicious. Steaming the chard separately is key. It stays vibrant and beautiful. I didn't use the basil. didn't need it. The garlic and bacon were just right. I did sprinkle my portion with some crushed red pepper flakes because I'm a hot head. Delicious dish!

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lilliancooks 14 years ago said:

I've never had Swiss Chard...does it taste like spinach? Is it bitter?

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wynnebaer 14 years ago said:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=16

This best describes it....Hope this helps, Lillian....It is a must try if you like greens

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lilliancooks 14 years ago said:

Thank you Wynne...I'll definitely check that out!

Yes, I love greens!

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notyourmomma 14 years ago said:

I love greens, especially swiss chard and I don't find it bitter. Steaming keeps the freshness and the flavor of the chicken stock and garlic just melds beautifully with the greens without that "slime" factor you sometimes get from the oxalic acid in spinach. I find mustard greens and escarole to be too strong sometimes. Swiss chard seems more refined in texture and taste if that is a descriptive enough term for you.

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wynnebaer 14 years ago said:

You are so kind, NYM....:)

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lilliancooks 14 years ago said:

Thanks ladies!

That link is very informative...but it says that swiss chards are bitter? Maybe its like you said NYM...it depends how you prepare it!

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Good4U 10 years ago said:

Swiss Chard And Bacon

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NPMarie 10 years ago said:

IMI review
Swiss Chard And Bacon Recipe

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