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Sunday, October 26, 2014

Spicy Rainbow Chard with Bacon and Polenta


Dave and I spend a large portion of our weekly grocery store trip in the produce aisle. While debating the price differences between regular and organic carrots, I happened to glance over and see these beautiful bunches of rainbow chard. One impulse buy later, those colorful stems were all ours.

Recipe from My Recipes.

Ingredients:
-1 cup polenta
-1/2 teaspoon kosher salt
-4 slices vegan bacon, cooked
-2 teaspoons extra-virgin olive oil
-2 large shallots, chopped
-2 garlic cloves, minced
-2 large bunches (1 1/2 lbs. total) rainbow chard, ribs cut into 1/4-in. pieces and leaves roughly chopped
-1/4 to 1/2 tsp. red chile flakes
-1 tablespoon unsalted butter
-1/3 cup grated parmesan cheese
-2 teaspoons balsamic vinegar
In a large saute pan, heat the olive oil and saute the chard stems, garlic and shallots until tender.
Add the leaves with the water and cover until wilted.

Meanwhile make the polenta according to package directions, I recommend substituting the water for vegetable broth for added flavor. Once finished, stir in the cheese.

Once the chard is wilted, remove from the heat and stir in the seasoning and toss the chard with balsamic vinegar.


Serve the chard over the polenta with the vegan bacon crumbled on top.

I loved working with the rainbow chard, the color was so beautiful. Overall this was incredibly easy to make, overall it took fifteen minutes. This was a little spicy, however, you can adjust the seasoning to your liking.

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