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Category: Vegetables
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep Time: 20 minutes
Preheat Oven to 450 degrees F
Ingredients:
6 slices bacon diced
2 medium bunches Swiss Chard
1 small yellow onion finely chopped
3 T Garlic Olive Oil*
1 T Sorrento Lemon Olive Oil*
2 cloves garlic minced very fine
1 cup heavy cream
1/2 t freshly grated nutmeg
1/2 cup italian bread crumbs
1 t fresh thyme chopped
2/3 cup finely grated asiago or parmesean cheese
salt and pepper
Directions:
Fill large straight sided skillet with 2 inches of water, bring to a boil. While water is boiling strip chard off stems and chop into large pieces. When water is boiling add 3 T kosher salt and chopped chard. Cook for 6 minutes. Drain well and set aside.
In large skillet over med-high heat add 1 T garlic oil, and the 1 T lemon olive oil. Add chopped bacon and onion. Cook til bacon is mostly crisp and onion is softened about 4 minutes, add garlic after 3 minutes. Over medium heat pour in cream and add nutmeg and black pepper to taste. Reduce by half, About 8 minutes.
Add drained swiss chard and toss with tongs til all leaves are coated. Transfer to oiled ovenproof casserole dish.
Toss breadcrumbs and chopped thyme with remaining 2 T garlic oil. If using parmesean cheese do not add salt, if using the asiago add salt to taste and the grated cheese. Spread evenly on top of greens.
Bake in middle of oven for 11 minutes.
*The Garlic Olive Oil and Sorrento Lemon Olive Oil are available and The Olive Tap. You will not believe the flavor of the Sorrento Lemon!
Cooks Notes: If you love dark greens and augratin potatoes then this is the best of both worlds. You can always substitute kale or mustard greens for the swiss chard.
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Cheesy Bacon Swiss Chard
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Category: Vegetables
Prep Time: Cook Time: Total Time:
Serves/Makes: 4
Difficulty: 2
Prep Time: 20 minutes
Preheat Oven to 450 degrees F
Ingredients:
6 slices bacon diced
2 medium bunches Swiss Chard
1 small yellow onion finely chopped
3 T Garlic Olive Oil*
1 T Sorrento Lemon Olive Oil*
2 cloves garlic minced very fine
1 cup heavy cream
1/2 t freshly grated nutmeg
1/2 cup italian bread crumbs
1 t fresh thyme chopped
2/3 cup finely grated asiago or parmesean cheese
salt and pepper
Directions:
Fill large straight sided skillet with 2 inches of water, bring to a boil. While water is boiling strip chard off stems and chop into large pieces. When water is boiling add 3 T kosher salt and chopped chard. Cook for 6 minutes. Drain well and set aside.
In large skillet over med-high heat add 1 T garlic oil, and the 1 T lemon olive oil. Add chopped bacon and onion. Cook til bacon is mostly crisp and onion is softened about 4 minutes, add garlic after 3 minutes. Over medium heat pour in cream and add nutmeg and black pepper to taste. Reduce by half, About 8 minutes.
Add drained swiss chard and toss with tongs til all leaves are coated. Transfer to oiled ovenproof casserole dish.
Toss breadcrumbs and chopped thyme with remaining 2 T garlic oil. If using parmesean cheese do not add salt, if using the asiago add salt to taste and the grated cheese. Spread evenly on top of greens.
Bake in middle of oven for 11 minutes.
*The Garlic Olive Oil and Sorrento Lemon Olive Oil are available and The Olive Tap. You will not believe the flavor of the Sorrento Lemon!
Cooks Notes: If you love dark greens and augratin potatoes then this is the best of both worlds. You can always substitute kale or mustard greens for the swiss chard.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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