Chard Sauté with Fennel and Bacon

You want lean bacon for this without too much smoke on it. You could use pancetta as well. The bacon should be fairly thickly sliced. If it is really smoky, cut it and drop it into boiling water for 10 seconds, then pat dry.

INGREDIENTS:

2 slices bacon, sliced on the thicker side, cut into ¼ inch wide strips

½ medium/large fennel bulb, stalks removed, cored, sliced thinly

2 cloves garlic, sliced

1 bunch chard, stems and leaves separated, stems sliced finely, washed and drained, leaves chopped into bite-size and washed and drained

¼ teaspoon fennel seeds

¼ teaspoon dried thyme

Salt and pepper to taste

Olive oil as needed

1 tablespoon white balsamic vinegar

Water if needed

METHOD:

Heat a 10-inch skillet or sauteuse over medium heat. When hot, add the bacon and cook gently to crisp it. When golden and crisp, remove to a paper towel and drain. Leave the bacon fat in the pan. You only need a tablespoon for flavor. If there is a lot more, drain it off.

Add olive oil the pan to coat the bottom well, and get it hot. Add the fennel and toss to coat. Scatter a pinch of salt over the vegetables. Cook until softened and fragrant. Add the chard stems and toss to coat with oil. If the pan seems dry, add a little oil. Turn the heat to medium-high and cook, tossing frequently, until the vegetables are tender and pick up a little color. Add the garlic and cook until fragrant. Stir all the ingredients, add the fennel seed and thyme and season with a little pepper. Stir to mix in. If the vegetables seem to be cooking too fast or are drying out, add a couple tablespoons of water at a time and stir to loosen any bits stuck to the pan bottom. Cook to reduce the water and soften the vegetables.

Add half the chard, or as much as will fit without falling out of the pan. Use tongs to turn the chard under the vegetables, and cook just until you can add the rest of the chard. Add the remaining chard and turn again to put the fresh chard to the bottom of the pan. Cook to just gently wilt the chard. Toss to mix all the ingredients in the pan. Drizzle in the vinegar and mix all the ingredients to coat with the vinegar and oil. Scatter the bacon over the vegetables and mix in, and serve.

Serves: 4

Source: Chef Andrew E Cohen