Thanksgiving Greens

By Marilyn Hunter
For The Family Table, a blog for busy families

Thanksgiving in our house means both the North and South are represented. Applewood-Smoked Bacon & Greens is one dish that often replaces green beans or Brussels sprouts on our table because it pleases both sides.

We love applewood-smoked bacon because the pork is cured over glowing embers of applewood to produce a slightly sweeter flavor. It’s not as strong as oak or hickory. The bacon, sautéed onions and garlic in this side dish also lend a depth of flavor to the Swiss chard. And it’s a very easy dish to make while the turkey is resting.

Happy Thanksgiving from our family to yours!

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Applewood-Smoked Bacon & Greens

1 cup diced applewood thick smoked bacon
1 cup minced yellow onion
3 cloves garlic, minced
4 bunches Swiss chard, cut across the center rib in 3-inch-wide pieces
1/2 cup reduced-sodium chicken stock
Kosher salt, to taste
Freshly ground black pepper, to taste
Dash of apple cider vinegar

Fry the bacon in a large saucepan over medium heat, stirring frequently, until almost crisp, about 5 minutes. Add the onion and garlic, and cook for another 3 to 4 minutes.

Add the chard and continue sautéing over medium-low heat until it wilts and begins to soften, about 5 minutes. Add the chicken stock, cover, and steam for 20 minutes. Check once, halfway through the steaming process, to make sure that the chicken stock hasn’t evaporated. If the saucepan is dry, add a little more chicken stock or water. Cover and continue cooking.

When the chard is tender, add a pinch each of salt and pepper and a dash of apple cider vinegar. Mix well and serve.

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