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

  1. In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.
  2. 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.
  3. Add the sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings.
  4. Add chard leaves that have been cut into ribbons; stir for about a minute until the leaves wilt.
  5. Return cooked bacon to the pan; add sriracha and red wine vinegar and stir well.  Serve immediately.
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