Spicy Rainbow Chard with Bacon and Polenta
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Ingredients
1 cup polenta
½ teaspoon kosher salt
4 thick slices (6 oz) bacon
2 teaspoons extra virgin olive oil
2 large shallots, chopped
2 garlic cloves, minced
2 large bunches (1 1/2 pounds total) rainbow chard, ribs, cut into 1/4-inch chunks, and leaves, coarsely chopped
¼ to 1/2 tsp red chili flakes
1 tablespoon unsalted butter
⅓ cup grated parmesan cheese
2 teaspoons balsamic vinegar
To make
For a light vegetarian version of this hearty main course, skip the bacon and add a little extra olive oil as you saute the shallot mixture.
Prepare the polenta with salt as indicated on the package.Meanwhile, saute the bacon in a large skillet until crisp. Transfer to paper towels.Remove the fat from the pan. Heat the oil in the same skillet over medium-high heat. Saute the shallots, garlic, and chard ribs until softened, 4 minutes. Add the chard leaves, chili flakes, and 1/3 cup water. Cover, reduce the heat to low, and cook until it wilts.Combine the butter and cheese with the polenta and spoon over the plates. Drizzle the chard with vinegar and spoon it over the polenta. Crumble the bacon and sprinkle on top.
Prepare the polenta with salt as indicated on the package.Meanwhile, saute the bacon in a large skillet until crisp. Transfer to paper towels.Remove the fat from the pan. Heat the oil in the same skillet over medium-high heat. Saute the shallots, garlic, and chard ribs until softened, 4 minutes. Add the chard leaves, chili flakes, and 1/3 cup water. Cover, reduce the heat to low, and cook until it wilts.Combine the butter and cheese with the polenta and spoon over the plates. Drizzle the chard with vinegar and spoon it over the polenta. Crumble the bacon and sprinkle on top.
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Author:Admin
Published: 11/20/2023 9:12 PM
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