Friday, November 6, 2009

Smoky Autumn Greens

Thanksgiving is around the corner, and some things are automatically on the menu - turkey, stuffing, mashed potatoes, pie, etc.   For me, thanksgiving is all about the side dishes, and it seems like a great opportunity to showcase earthy fall flavors and add some color to your plate.

This side dish is, in a word, awesome.  I have to admit, I wasn't expecting magic on a plate, but it's what I got.  The smoky bacon, tangy pomegranate, and tender greens are a completely dynamite combination.  Try it out and see.  I think there will be a new source of green on your buffet table this year.

Note that this quantity is only good for 2 or 3 people, so if you're serving a crowd, make sure you multiply accordingly!

Smoky Autumn Greens
adapted from Rachael Ray's Big Orange Book
serves 2-3


1 teaspoon extra virgin olive oil
2 slices of smoked bacon, chopped
1 bunch Swiss chard, washed and dried, stems and ribs removed
salt and pepper
pinch of nutmeg
handful of pomegranate seeds
1/4 cup low sodium chicken broth


1.  Heat a high-sided skillet over medium-high heat.  Add oil and bacon, and cook until the bacon is browned and crispy, about 5 minutes.

2.  Roughly chop the chard and add it to the pan.  (If you're doubling or tripling the recipe, make sure you add the chard in batches,  adding more as it wilts down).   Season with salt, pepper, and nutmeg.  Stir.

3.  Scatter in the pomegranate seeds and pour in the broth.  Simmer until greens are very tender and most of the broth is evaporated.  Serve.


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