4 slices thick-cut bacon
1 Tbsp. olive oil
2 shallots, thinly sliced
2 large bunches of swiss chard (about 20 oz.)
4 clementines, juiced
3 clementines, peeled, segmented and cut in half
1/2 tsp. honey
1 1/2 Tbsp. white wine vinegar
2 oz goat cheese, crumbled
1/3 c pecans, toasted
Kosher salt and fresh cracked pepper
Heat a large skillet on medium-low and add bacon. Cook until browned and crisp, turning once (about 10 minutes). Set aside.
Remove bacon drippings from pan, reserving 2 Tbsp.
Add 1 Tbsp. olive oil to pan and reduce heat to low.
Add shallots to pan and cook, stirring often, until brown and tender (15-20 min).
While shallots cook, cut chard into a chiffonade: remove stems and center vein. Stack leaves on top of one another and roll up like a cigar. Slice the roll in thin strips and place in a large bowl.
When shallots are finished, remove from pan and add to bowl with chard, tossing to combine.
To the hot skillet, add clementine juice and honey and cook, stirring, until reduced by half, about 1 minute.
Add vinegar and reserved bacon fat to skillet, along with salt and pepper to taste. Stir.
Add chard and shallots to the pan and cook until chard is just wilted, about 1 minute.
Return contents of skillet to the bowl. Top with toasted pecans, goat cheese, clementine segments, and additional cracked black pepper.
bacon recipe source: Allison, The Ranger's Daughter