This green bean dish pays homage to my mom’s green beans with country ham and garlic—an unwavering favorite in our Thanksgiving spread. For this brunch version, though, I wanted to add a little more color and texture and use bacon, both because it’s easy to find and, well, what’s a brunch without bacon? The diced chard stems provide confetti-like bursts of color and crunch throughout the dish, while silky chard leaves play nicely with the green beans. The garlic factor is no joke here—vampires beware. But don’t be alarmed: As garlicky as it is, it just makes you appreciate the green snap of the veggies and the salty richness of the bacon all the more.
Super Garlicky Green Beans and Chard with Bacon
photo by Katie Foster
7 thick strips of good bacon
1 bunch rainbow chard
2 pounds green beans
9 cloves of garlic (adjust as you see fit)
1 tablespoon butter
How to Make It
Cook bacon in a large frying pan. When cooked, remove bacon and let drain. Once cool to the touch, crumble.
Prepare chard: Remove colorful rib from chard leaves and set aside. Chiffonade or roughly tear leaves. Slice rib into small pieces.
Trim ends off of green beans.
Mince all the garlic.
Reheat pan with bacon fat in it over medium heat. Toss in green beans and chard stem, followed by ⅔ of the garlic. Sautee together.
When green beans are starting to soften, but still look bright green and have a bit of crunch, after about 10 minutes, add the rest of the garlic and the butter. Stir to coat.
After about 2 minutes, add in chard leaves. Stir till leaves have mostly wilted.