Recipe courtesy of Elizabeth Karmel
Grilled Saute of Garden Greens with Smoked Bacon
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy
Total:
30 min
Active:
15 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1/2 teaspoon kosher salt, plus more for seasoning
  • Pinch red chile flakes
  • 2 cloves garlic, finely grated
  • 3 bunches rainbow chard, stemmed and julienned
  • 1 to 2 tablespoons apple cider vinegar
  • 6 slices thick-cut smoked bacon, diced and cooked
  • Black pepper

Directions

Special equipment: Williams-Sonoma Grill Fry Pan

Preheat the grill and the grill fry pan. 

Combine the olive oil, salt, chile flakes and garlic in a large bowl and mix until the salt is dissolved. Toss in the chard to coat. 

Pour the chard into the grill fry pan and close the grill lid. Cook until the greens are wilted, stirring and tossing occasionally. 

Transfer to a clean bowl and toss with the apple cider vinegar and bacon. Season with salt and black pepper.

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