Seared Rainbow Chard

I was having braised lamb chops today and I wanted a vegetable to pair with them that was green. Not the usual broccoli, asparagus and blah blah. As I'm out shopping walking through the produce section I came across the beautiful rainbow chard. When I seen all those beautiful colors I just had to have them. So here we go!!


Ingredients:

2- bunches rainbow chard or red and green Swiss chard
3 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/2 white onion 1/4-inch diced
3/4 teaspoon salt
4 slices of turkey bacon or your choice
3 large garlic bulbs minced

Preparation

Cut stems from chard, then cut stems crosswise into 1/4-inch slices.  Stack chard leaves and roll into cylinders.  Cut cylinders crosswise to make 1-inch strips of leaves.

Next cook your bacon and save the drippings for flavorings .

In the same skillet as the bacon was cooked in with bacon drippings add the butter and olive oil over moderately high heat, saute chard stems, garlic and onion.  Season with salt and pepper stirring occasionally until soft 4 to 5 minutes

Add the chard leaves and continue to saute, stirring frequently until wilted.

Enjoy!!!