Heat a medium nonstick skillet over medium heat. Add bacon to pan; cook until crisp. Remove bacon from pan; crumble. Remove pan from heat. Add vinegar and freshly ground black pepper to pan, stirring with a whisk. Pour vinegar mixture over Swiss chard; toss.
I like the flavors but have a few problems with this recipe. With most of the chard I have cooked, the stems need to be chopped and cooked longer than the greens. This recipe doesn't deal with the stem issue. Also chard is tough enough that I think it needs to be cooked, not just have a warm vinaigrette poured over it. I sauteed the chard stems in the bacon grease for a few minutes before adding the greens. Then I added the remaining ingredients. This still could use more flavor kick, so next time I'll also add some chopped onion with the stems.
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