SAN DIEGO — This is the same recipe I prepared tableside when I worked at Adolph's Restaurant in Park City, Utah, except it was for a wilted spinach salad. So, give it a try on spinach if you're not into swiss chard.
Wilted Rainbow Swiss Chard with a Vinegarette
- 2 - 3 bunches rainbow Swiss Chard, stemmed & chopped
- ¼ Red onion, sliced thin
- 4 strips of bacon, julienned and cooked
- 1 tbsp dijon mustard
- 1/3 cup olive oil, plus 1 tbsp
- 3 tbsp. red wine vinegar
- 1/3 cup dried cranberries, chopped
- 3 tbsp. red wine vinegar
- 1 tsp sugar
- 3 or 4 twist of black pepper
- Orange zest or edible flowers
Wash, dry, trim, and chop the swiss chard, set in the refrigerator to keep chilled. Use a large stock pot to cook the bacon until almost crispy, drain off the fat and in the same pot add the olive oil and onions and sauté on a medium-high heat for 2 - 3 minutes.
Next add dijon mustard, red wine vinegar, cran raisins/ dried Cranberries, chopped stems and sugar.
Heat all the ingredients for a couple more minutes, then start adding in the swiss chard leaves tossing the just enough to coat and wilt them, a couple of minutes. Try to serve right away topped with orange zests or edible flowers.
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