Chard Stir-Fry, by Barb Radisavljevic

I invented this to accompany Lee Kirk's Baked Cheese Pudding. I used some red (rhubarb) chard from my garden. It had giant leaves (some over a foot long)so I only needed about five. By the time I cut them in bite-sized pieces, I had about 6-8 cups. Fry the bacon in a large skillet and pour off the grease, leaving just enough adhering to pan for flavor.

Ingredients

• 6-10 cups of chard, cut into bite-sized pieces
• I medium onion sliced into about 1-inch strips
• 2 cloves garlic (or to taste) minced or put through garlic press
• Four strips bacon fried crisp -- drain off grease but don't wipe out pan
• Vinegar of your choice -- I used red wine vinegar
• About 2 T. olive oil

Combine chard, onion, and garlic in a bowl. Heat olive oil in skillet you used to fry the bacon. Empty vegetables into skillet when olive oil is hot. Stir-fry the vegetables until chard is wilted and onion is soft and pink (if you used red chard). When vegetables are cooked to taste, crumble the bacon strips into the pan on top of the vegetables and drizzle a couple of tablespoons of the vinegar (to taste) over all. Continue stir-frying for a couple of more minutes to make sure bacon and vinegar get hot. Serve hot.

I served this with Lee's Baked Cheese Pudding and toasted sourdough garlic bread. Delicious!

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