Just TRY to say the name of this dish 10 times in a row REAL fast. I dare ya! Betcha can’t! This dish was so easy to put together and the flavor is really quite nice. The sweet raisins really compliment the spice mixture in this and BOTH round out the somewhat musty taste chard has. Both my husband and I liked this combo! I used unsweetened Thompson raisins, but you could also use unsweetened Golden raisins. They have almost exactly the same nutritional information. This dish is definitely acceptable for a Paleo-Primal dietary program but is not suitable on the Atkins program until the higher fruits rung of the OWL carb ladder in Pre-Maintenance/Maintenance. If you’re still on Atkins Induction, you could omit the raisins and still enjoy this dish. I served this with browned pork chops and a tasty yellow squash casserole. I think dish would also enhance a variety of grilled seafood entrees.
¼ c. unsweetened raisins (dark or golden), soaked in warm water (less to cut carbs)
3 oz. bacon (no-sugar), chopped
1½ oz. onion, sliced
5 large Swiss chard leaves, stemmed and chopped coarsely
1 tsp. my 8-Seed Spice Blend
DIRECTIONS: Soak the raisins in warm water for 30 minutes or so to plump them up. Drain off water. Using a knife, cut stems out of the chard (you can save and reuse stems sliced in Chinese stir fries). Coarsely chop the remaining chard leaves. In a large non-stick skillet, first cook the chopped bacon. When the bacon is done, add the sliced onion and saute until it just begins to caramelize. Add chard and saute, stirring often, until wilted and done. This will take about 8-10 minutes. Add the raisins and sprinkle the 8-Seed Spice Blend over the chard and saute and stir a couple minutes longer to allow the spices to “come alive”. Serve at once.
NUTRITIONAL INFORMATION: Makes 3 servings, each contains:
3.67 g fat
12.30 g carbs, 2.03 g fiber, 10.27 g net carbs
4.87 g protein
358 mg sodium