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Spicy Rainbow Chard with Bacon and Polenta





Yields
Serves 4




Total Time
30 mins

For an easy vegetarian version of this hearty main dish, omit the bacon and add a little more olive oil when you sauté the shallot mixture.

su-Spicy Rainbow Chard with Bacon and Polenta




Photo: Annabelle Breakey; Styling: Robyn Valarik
 1 cup polenta
 1/2 teaspoon kosher salt
 4 slices (6 oz.) thick-cut bacon
 2 teaspoons extra-virgin olive oil
 2 large shallots, chopped
 2 garlic cloves, minced
 2 large bunches (1 1/2 lbs. total) rainbow chard, ribs cut into 1/4-in. pieces and leaves roughly chopped
 1/4 to 1/2 tsp. red chile flakes
 1 tablespoon unsalted butter
 1/3 cup grated parmesan cheese
 2 teaspoons balsamic vinegar
Step 1
1

Cook polenta with salt as package directs.

Step 2
2

Meanwhile, cook bacon in a large frying pan until crisp. Transfer to paper towels.

Step 3
3

Discard fat from pan. Heat oil in same pan over medium heat. Cook shallots, garlic, and chard ribs until softened, 4 minutes. Stir in chard leaves, chile flakes, and 1/3 cup water. Cover, reduce heat to low, and cook until wilted.

Step 4
4

Stir butter and cheese into polenta and spoon into bowls. Toss chard with vinegar and spoon over polenta. Crumble bacon and sprinkle on top.

Nutrition Facts

Servings Serves 4


Amount Per Serving
Calories 358Calories from Fat 39
% Daily Value *
Total Fat 16g25%

Saturated Fat 6.2g31%
Cholesterol 30mg10%
Sodium 957mg40%
Total Carbohydrate 40g14%

Dietary Fiber 4.5g18%
Protein 14g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.