Monday, January 05, 2009

1337. CHARD with ORANGE and BACON

makes four servings

2 pounds Swiss chard, stems discarded and leaves coarsely chopped
3 tablespoons unsalted butter
4 thin slices of lean-cut bacon, sliced crosswise 1/2 inch thick
1 cup fresh orange juice
1/4 teaspoon finely grated orange zest

In a large pot of boiling salted water, cook the chard until bright green and tender, about 2 minutes. Drain, squeezing out any excess water from the leaves. In a skillet, melt 1 tablespoon of the butter. Add the bacon and cook over moderate heat until crisp, 5 minutes. Transfer all but 1 tablespoon of the bacon to a plate. Pour the orange juice into the skillet and boil over high heat until reduced to 1/4 cup, about 4 minutes. Stir in the remaining 2 tablespoons of butter. Add the orange zest and the chard, season with salt and stir to coat. Transfer to a bowl, top with the reserved bacon and serve.

courtesy of: Marcia Kiesel, "Bargain Bordeaux & Luxurious Dinners: Right Bank," Food & Wine, February 2008

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