Sautéed Swiss Chard

Recipe from

Oxmoor House


2 pounds fresh Swiss chard
6 slices bacon
1 tablespoon vinegar


Remove stalks and tough stems from Swiss chard. Wash leaves thoroughly, and tear into bite-size pieces.

Place in a Dutch oven (do not add water); cover and cook over medium heat 4 to 6 minutes or until tender. Drain well.

Cook bacon in a large skillet until crisp; drain on paper towels. Crumble and set aside, reserving drippings in skillet.

Add Swiss chard to skillet; cook over medium heat 4 to 5 minutes, stirring occasionally. Transfer to a serving dish. Sprinkle with vinegar and bacon.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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