May 27, 2020


2 bunches chard, cleaned
6 slices thick-cut bacon, cut into matchsticks
2 tablespoons Butter Olive Oil
2 small onions, sliced
¼ cup Red Barrel Aged Wine Vinegar
Salt and pepper to taste


Remove stems from chard. Chop leaves and slice stems, then set aside. In a large pot or skillet with a lid, cook bacon until crispy. Remove bacon and most of the fat, leaving about 1 tablespoon in pan. Chop bacon and set aside. Add Butter Olive Oil to bacon fat in pan and sauté onions and chard stems until soft, about 5 minutes. Add greens, Red Barrel Aged Wine Vinegar, and 1 cup water. Cover and cook for 5 minutes. Stir in chopped bacon and season with salt and pepper.

Please reload

Featured Posts

Pairing of the Week

April 2, 2016

Please reload

Recent Posts

July 11, 2020

July 10, 2020

July 7, 2020

July 7, 2020

Please reload