Bacon and Onion Swiss Chard

Swiss chard is readily available June through October. Look for crisp-stalked bunches with firm bright leaves.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 55
  • Fat: 2.4g
  • Saturated fat: 0.8g
  • Protein: 3.5g
  • Carbohydrate: 5.7g
  • Cholesterol: 4mg
  • Iron: 2.1mg
  • Sodium: 415mg
  • Calories from fat: 37%
  • Fiber: 2.1g
  • Calcium: 57mg


  • 3/4 pound trimmed Swiss chard
  • 3 bacon slices, diced
  • 2 garlic cloves, minced
  • 1/3 cup chopped Vidalia or other sweet onion
  • 1/4 cup fat-free, less-sodium chicken broth
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  1. Thinly slice chard; coarsely chop leaves. Toss together; set aside.
  2. Cook bacon in a large nonstick skillet over medium-high heat for 3 minutes. Add garlic and onion; cook 2 minutes or until tender, stirring frequently.
  3. Add 1/2 of chard and all of broth to pan. Cover, reduce heat, and simmer 2 minutes or until chard wilts. Repeat procedure with remaining chard.
  4. Simmer, uncovered, 5 minutes or until chard is tender, stirring occasionally. Stir in vinegar, salt, and pepper. Cook until thoroughly heated.
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