Spicy Rainbow Chard with Bacon and Polenta
For an easy vegetarian version of this hearty main dish, omit the bacon and add a little more olive oil when you sauté the shallot mixture.
How to Make It
Step 1
1
Cook polenta with salt as package directs.
Step 2
2
Meanwhile, cook bacon in a large frying pan until crisp. Transfer to paper towels.
Step 3
3
Discard fat from pan. Heat oil in same pan over medium heat. Cook shallots, garlic, and chard ribs until softened, 4 minutes. Stir in chard leaves, chile flakes, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted.
Step 4
4
Stir butter and cheese into polenta and spoon into bowls. Toss chard with vinegar and spoon over polenta. Crumble bacon and sprinkle on top.
Ingredients
1 cup polenta
1/2 teaspoon kosher salt
4 slices (6 oz.) thick-cut bacon
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
Directions
Step 1
1
Cook polenta with salt as package directs.
Step 2
2
Meanwhile, cook bacon in a large frying pan until crisp. Transfer to paper towels.
Step 3
3
Discard fat from pan. Heat oil in same pan over medium heat. Cook shallots, garlic, and chard ribs until softened, 4 minutes. Stir in chard leaves, chile flakes, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted.
Step 4
4
Stir butter and cheese into polenta and spoon into bowls. Toss chard with vinegar and spoon over polenta. Crumble bacon and sprinkle on top.
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