1 bunch Swiss Chard
6 slices of raw bacon
1/2 cup vermouth
Cut the bacon into 1/2 strips and sautee in a large saucepan until crispy. Remove bacon.
Deglaze the saucepan with vermouth.
Chop the stems of the chard and saute until tender. Tear the leaves and add to the saucepan. Cover and steam on medium heat for 3-5 minutes. Stir in bacon and serve.
Jo A. S. Thoburn is the President and CEO of the Fairfax Christian School, the founder of Fairfax Scholars and The Scholars Plan, and the author of Creating Scholars: The Handbook for Future-Focused Parents and Educators. An award-winning thought leader with over twenty-five years in education, she has spoken at conferences across five continents on free-market education, quality academics, and strategic career planning.
