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Sautéed Swiss Chard with Lardons and Onions


4 whole leaves of swiss or rainbow chard

2 onions

1 pound jowl bacon, cut into lardons

¼ cup grapeseed oil

½ cup white wine

Salt and black pepper to taste


  1. Remove stems from chard and chop stems into ½-inch sections. Cut leaves into ½-inch strips. Julienne onion, cutting into strips that are approximately ⅛-inch thick.
  2. Cut bacon into lardons roughly ¼-inch by ¼-inch by 1-inch thick. Place bacon in a large pan with a wide base, and cover with water. Put over high heat and cook until water has evaporated, and bacon is crispy.
  3. In another large pan, heat oil over medium-high heat. Add onions and cook until they start to brown. Add the chard stems and cook for an additional 3 to 5 minutes. Add wine to deglaze the pan. Add chard leaves, and cook until wilted. Season mixture with salt and pepper.
  4. To serve, place chard mixture on a platter and top with lardons.
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