I grow Swiss Chard in my grow-bag garden out back and it is producing nicely this year. I tried a new sauté with it last night that we just loved. A thumbs up from both of us! If you’re not a fan of mushrooms, you can certainly leave them out here, as I’ve made this vegetable that way as well and it’s quite good. Note: I did not include stems when harvesting the chard from my garden.
I served this alongside pot roast, but you could probably enjoy it with any dish you would enjoy that has spinach. This dish is suitable for all phases of Atkins and Primal/Paleo as well.
INGREDIENTS:
3 slices bacon, thick slice (with grease it renders), chopped coarsely
1-2 T. extra bacon grease (add only if very lean bacon)
2 T. unsalted butter
2 oz. red onion, chopped
6 large fresh mushrooms, sliced
1/8 tsp. coarse black pepper
8 Swiss chard leaves (8″ long without stem), coarse chop
DIRECTIONS: Fry bacon in skillet over high heat. Add onion & butter and extra bacon grease (if needed) to pan when bacon is almost done. Bear in mind calories/fat count will be lower than shown below if no extra bacon grease is needed). Sauté until onion is translucent. Lower heat to medium and add sliced mushrooms, sautéing until no longer opaque. Sprinkle on black pepper. No salt is needed as the bacon makes this salty enough. Add chopped chard to the pan. Let it just sit atop skillet contents a minute or so, until it begins to wilt. Turn with spatula to wilt the other side. Stir/sauté a couple times until chard is just softened to your desired state. Serve at once.
NUTRITIONAL INFO: Makes 4 servings, each contains:
184 cals, 16g fat (cals & fat will be lower if extra grease was not needed), 6g carbs, 2g fiber, 4g NET CARBS, 5g protein, 350 mg sodium
Buttoni's Low-Carb Recipes 