Swiss Chard

Vegetables
Written By Jo A. S. Thoburn

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

Jo Thoburn has served as President of the Fairfax Christian School for over 25 years. An award-winning educator and visionary, she is the founder of Creating Scholars, a multimedia project featuring books and videos designed for future-focused parents.

https://www.creating-scholars.com
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