Spicy Leeks and Chard
from ButterYum
makes 4 servings
Ingredients
4 slices thick cut bacon, cut into lardon (small strips)
swiss or rainbow chard, (12 leaves about 8 inches in length), stems and leaves chopped separately
4 baby leeks (about 1/2-inch in diameter), cut into 1/4-inch rings
kosher salt to taste
1/2 teaspoon red wine vinegar
1 tablespoon sriracha
Directions
In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes.
Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.
Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.
Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well. Serve immediately.