I hope everyone had a fantastic Fourth of July!!! We had a super time with mom and the nephews and sister and BiL spending the weekend with us. Plus we hosted about twenty others for a traditional hamburger and hot dog cookout on the Fourth. The weather was perfect here and all the kids had a great time in our back yard shooting off fireworks. Some of the adults had a great time participating in the show, too. (No, we were not breaking the law…they are legal where we live. Can you see why we had so many over?)
We are in for some hot weather, but the garden has been flourishing with all the rain and cooler than normal temperatures. That means I am still picking chard (which I always associate with cool weather), the tomatoes are just getting ready to bust out (if I can keep a certain little critter from eating them), and the peppers are starting to pop. Be prepared for some garden produce posts and some canning and preserving ideas in the future. Now, on to the chard recipe for the day!
I love sauteed chard and have played around with a basic recipe for many chard and/or noodle dishes. With the Swiss chard still producing, I am still cooking it up for dinner. (The Hubs is about tired of it.)
Here are some variations on the same basic premise and recipe:
Be aware that some of these recipes were early on in my blogging days so please don’t judge if you visit these posts.
Bacon-Swiss Chard Soba Noodles
4-6 slices bacon, cooked crisp
2 T. bacon fat (reserved or 2 T. olive oil)
1 shallot, chopped
1/2 t. paprika
1/4 c. sherry vinegar
6 c. chard, de-ribbed and chopped
2 bundles buckwheat soba noodles, cooked according to directions
Fry bacon until crisp, remove and reserve 2 T. bacon fat in the same skillet. Add shallots and paprika and cook until shallots are soft (about 4 minutes). Add sherry vinegar and deglaze pan. Add chard a little at a time and cook down.
Toss with cooked soba noodles.
This made four hearty servings.
I think the healthiness of the chard makes up for the bacon, right?
Tomorrow tune in for a pickled chard recipe. Color you intrigued, right?