For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.
Recipe information
Yield
Serves 8
Ingredients
Preparation
Step 1
Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside.
Step 2
Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside.
Step 3
Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7–10 minutes. Add onion and cook, stirring occasionally, until softened, 5–8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7–10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.
Recipe notes
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