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.)
Chard and shallots from the garden.
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 directionsFry 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.
Wilty with bacon fat! What’s not to love?
Toss with cooked soba noodles.
I garnished the dish with a couple of sweet banana peppers, also from the garden.
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?
I’m not seeing how your husband can be tired of chard when you’re making dishes as amazing as that one! It looks awesome. I am looking forward to your summer produce though. I live vicariously through you since I can’t have a garden. 🙂
Well, if I can’t subvert that critter (whatever it is) from chomping on green tomatoes, I may throw in the towel. Thanks, Christianne.
I could eat this every day!!! Fantastic!
Thanks, Mimi. You can also make it sans the bacon and just use olive oil. Still good, just not bacony spectacular.
The Swiss chard from your garden look so good! This is a delicious and comforting meal.
Thank you, Angie.
We’ve been enjoying chard from our garden too – this looks particularly good, and will definitely join the meal rotation very soon!
Hope you all like it, Donalyn.
These noodles look incredible, delicious recipe 😀
Who can resist swiss-chard!
Cheers
Choc Chip Uru
I know, right? 🙂
We had the same sort of gathering on the 4th! Such fun. And I love that we’re still getting rain…I haven’t killed any plantings yet this summer 🙂 What a great dish…I haven’t used chard at all this year (you know who would give it the evil eye, but I don’t mind eating double!).
Yeah, I sometimes have that picky eater, too.
I don’t think I would ever tire of Swiss Chard, Debra especially when there’s bacon involved! Pickled Chard? Hmmmm….intriguing:) Thanks for sharing Debra. Hope that varmint leaves your garden alone. Spray a lot of Garlic wash!
I will google garlic wash. I have been spraying some of the old hot pepper sauce that I made last year on the half eaten tomatoes. Doubt they have a taste for that, the little buggers!
Oh I do love this dish!! I make a similar Swiss chard saute’ but usual just use it as a side. I love the idea of putting them over noodles. I can’t believe you’re still getting chard!
I have had some survive the summer AND winter (when we cover the garden). This year’s batch was planted in early March and survived the late freeze.
Our Swiss chard is still going great guns, so I can use all the recipes for it I can get! I love to saute it, too, and sometimes turn it into a stir-fry. Haven’t tried it with noodles, but I will! Thanks for this.
Hope you can use this one, John.
This recipe has all the right twists and turns on it. Love what you do to this fresh recipe!
Twisty, turny noodles, that is….
I didn’t plant Swiss chard this year. What was my problem. If nothing else it’s beautiful. I put amongst my flowers sometimes. I love it. Thank heavens for farmer’s markets.
I tried one year to grow rainbow chard and giant red mustard in my front flower bed (from seeds) but the weeds overtook them before they had time to establish themselves. I would love to try it again with seedlings and lots of mulch!
The chard definitely makes up for the bacon. That’s what the rule book says, right? This looks wonderful, a great summer dinner. I can’t believe you still have chard growing!
I like that rule book, Chris.
great recipe thanks for sharing! looks delicious.. love the flavour combination too. definitely a recipe i will be recreating, thanks!
Let me know when you recreate it. Thanks for stopping by, Thalia.
I haven’t made that in years – mostly because Mr. Picky Eater would act as though I was trying to poison him, but boy does this look fantastic!
The Hubs has sworn off chard for a while.