Key Ingredient

Sautéed Swiss Chard with Lardons and Onions

By: Hannah Lee Leidy
Photo by Andrea Behrends

Food Culture of the South

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Serves 8

  • 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.
  • From Porter Road Butcher in Nashville, Tennessee

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