The bacon is optional, and the dish is still good without it, but it really adds an extra dimension that makes this a standout dish.
INGREDIENTS:
1 bunch red chard, leaves separated from stems 1 small brown onion, halved lengthwise and peeled, diced ¼ inch ½ cup white wine ½ piece thick cut bacon, cut across the length into ¼ inch batons Fresh mint leaves, enough to yield 1 heaping tablespoon finely sliced ½ – 1 cup bread crumbs Salt and pepper to taste Olive oil as needed
METHOD:
Cut the stems into ¼ inch long bits, and wash well. Drain and set aside.
Stack the mint leaves one atop the other, then roll into a tight cylinder. Using a very sharp knife, slice across the cylinder as thinly as you can. Fluff up the slivered mint and transfer to a container and reserve.
Heat a 10-inch sauté pan over medium-high heat. When hot, film the pan with oil. When the oil is hot, add the onions, and toss to coat.
While the onions begin to cook, (keep an eye on the onions to prevent burning) stack the chard leaves and roll into a cylinder. Slice the cylinder into 1-inch slices*, then cut across these to “chop” the leaves into smaller bits. Tip the leaves into a bowl of cold water and wash the chard, swirling the leaves and then lifting them out of the water so the dirt is left behind in the bowl. Repeat this a couple times at least until the chard is clean. Toss the leaves into a colander to drain. Do not worry about getting all the water out.
When the onions are softened and just starting to color, add the chard stems, tossing to coat with oil. Add more oil if needed. Cook a couple minutes, then add half the wine, and cook until it has evaporated.
Make a well in the center of the onion/stems mélange, and add the bacon. Cook until the bacon is browned and has rendered its fat. Toss and stir to mix the bacon and fat into the rest of the vegetables.
While the bacon is cooking, drizzle the breadcrumbs with just enough oil to coat them so they do not feel dry. Sprinkle with a little salt and pepper and toss to mix it in. Reserve crumbs for when needed.
Add the leaves to the pan, stirring to mix all the ingredients. Pour the rest of the wine over the contents of the pan, and cook until the chard leaves have wilted.
When the leaves are just wilted, push the vegetables to the side of the pan and then add the breadcrumbs to the center of the pan. Cook, stirring gently, until crumbs are golden. At this point, stir the contents of the pan together to combine.
Sprinkle the mint slivers over the pan, and toss to combine. Season with salt and pepper and serve.
Chef’s Notes and Tips:
*This process of stacking leaves of vegetables or herbs, rolling tightly into a cylinder, and slicing them is called a “chiffonade” in restaurants. It is easier than trying to slice a random pile of leaves, and ensures uniform pieces.
If you do not want to use the bacon in the dish, try substituting chopped pistachios when you add the breadcrumbs. A pinch of smoked paprika could fill in the bacon flavor also. Add this to the breadcrumbs and oil mixture.
Serves: 4
Source: Chef Andrew E Cohen
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