Sometimes I forget just how great bacon is. There's a reason that southern cooks add bacon to their cooked greens. The combination of rich, crunchy bacon and the slight bitterness of greens borders on something magical.
Our garden just keeps producing this summer. Can you believe that I skipped grocery shopping for a week? Okay, I did pick up milk but thanks to the garden, we're eating our veggies.
The recipe is easy peasy. Cooking the veggies in the bacon grease adds to the flavor so that no other sauce is necessary. Instead of draining the pasta, I used a pasta spoon to add the linguini to the veggies, which added just a bit of the pasta water to the dish. If you prefer less bacon grease, then pour off about half before cooking the onions.
By the way, did you know that uncooked bacon freezes well? You can keep a little stash in your freezer to pull out for dishes like this.
I thought this would serve at least three. Ahem. It served two.
Linguini with Swiss Chard and Bacon
1 large, deep frying pan with a lid
1/2 package (6 slices) bacon
1/2 red onion
2 good-sized garlic cloves
1-2 large bunches Swiss chard
8 ounces linguini
Cut the bacon into 1-inch pieces and fry until crispy. Meanwhile, heat the water for the pasta, dice the onions, cut the Swiss chard into 1 1/2-inch strips, and mince the garlic.
Cook the linguini according to the package instructions.
When the bacon is crisp, scoop out, place in a bowl and set aside. (Pour off some of the grease if you like.) Add the onions to the pan and cook, lowering the heat. When the onions are soft, add the garlic, stirring for a minute or two so it won't burn. Promptly add the Swiss chard. Cover the pan and let the Swiss chard wilt. When it has cooked down a little bit, stir to combine. Cover and cook again until the Swiss chard has wilted and is soft. Add salt and pepper to taste. Add the cooked linguini and bacon (reserve a few pieces for garnish) to the pan and combine. Serve and sprinkle with a few pieces of bacon for garnish.
|Pack the pan with Swiss chard.|
|It cooks down to this!|
|Coming December 2nd|