SAUTEED SWISS CHARD WITH RED ONION AND SERRANO CHILE VINEGAR
Steps:
- Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves.
- Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano Chile Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side.
- Using a paring knife, make a small slit in each chile and place in a pint-sized jar or bottle with a shaker top.
- Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly.
- Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days.
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rafia arshad
[email protected]This dish is a great way to use up leftover Swiss chard. I had a bunch in my fridge that was starting to wilt and this recipe was the perfect solution.
Jetmir Krasniqi
[email protected]I'm always looking for new ways to cook Swiss chard, and this recipe didn't disappoint. The vinegar dressing really made the dish.
Sk Belal
[email protected]I love the combination of Swiss chard, red onion, and serrano chile vinegar. This dish is a great way to get your daily dose of vegetables.
Love Bird
[email protected]This is a great recipe for a quick and easy side dish. I served it with grilled chicken and it was a hit!
Niokee Whye
[email protected]I followed the recipe exactly and the dish turned out perfectly. The Swiss chard was tender and flavorful, and the vinegar dressing was the perfect finishing touch.
Zaharah Nakazibwe
[email protected]I'm not a fan of Swiss chard, but I thought I'd give this recipe a try. I was pleasantly surprised at how much I liked it. The vinegar dressing really made the dish.
Benji Alexander
[email protected]This dish is a great way to use up leftover Swiss chard. I had a bunch in my fridge that was starting to wilt and this recipe was the perfect solution.
Mohammed Abdul Hameed
[email protected]I'm always looking for new ways to cook Swiss chard, and this recipe didn't disappoint. The vinegar dressing really made the dish.
Terri Palmerton
[email protected]I love the combination of Swiss chard, red onion, and serrano chile vinegar. This dish is a great way to get your daily dose of vegetables.
Santos Moreno
[email protected]This is a great recipe for a quick and easy side dish. I served it with grilled chicken and it was a hit!
rotondwa ratshitimba
[email protected]I followed the recipe exactly and the dish turned out perfectly. The Swiss chard was tender and flavorful, and the vinegar dressing was the perfect finishing touch.
Khani Jani
[email protected]I'm not a fan of spicy food, so I omitted the serrano chile vinegar. The dish was still delicious, but I think it would have been even better with a little bit of heat.
Abti Siciid
[email protected]This dish is a great way to use up leftover Swiss chard. I had a bunch in my fridge that was starting to wilt and this recipe was the perfect solution.
Asikur Asik
[email protected]I used white wine vinegar instead of serrano chile vinegar and it turned out great. I also added a handful of chopped walnuts for a bit of crunch.
Murtaza Chandio
[email protected]I'm not a huge fan of Swiss chard, but this recipe changed my mind. The combination of flavors and textures was amazing.
María del mar pedraza
[email protected]The recipe was easy to follow and the dish came together quickly. I'll definitely be making this again!
Zafar Sidiqi
[email protected]I added a pinch of garlic powder and a squeeze of lemon juice to the vinegar dressing, which gave it an extra boost of flavor.
Lebogang Rorisang
[email protected]This sautéed Swiss chard was a delightful dish! The red onion and serrano chile vinegar added a nice tangy flavor that complemented the slightly bitter greens perfectly.