Serves 4-6

This is a great side dish – tasty, good-for-you-greens flavored with bacon and with a hint of spiciness from the chile.  It can be made ahead and served at room temp.  It reheats well and is a lovely light supper served with a fried egg or two on top.

Ingredients:

• 3 Strips of Bacon, very thinly sliced
• ¼ Onion, thinly sliced
• 1 pound Swiss Chard, preferably organic, well rinsed and mostly dry
• ¼ - ½ Tsp. Sugar
• ½ Cup Santa Fe Ole Extra Roasted New Mexico Green Chile
• Olive Oil (optional)
• Salt and Pepper to taste
• Good quality, Sweet Balsamic Vinegar to taste (optional)

Preparation:

Separate stalks from leaves and thinly slice stalks and set aside.  Gather the leaves into a tight roll and thinly slice.

In a very large skillet over medium high heat, brown the bacon.  Drain on paper towels and set aside.  Discard or save for another use all but about 2 Tbsp. bacon grease (or discard all and add about 2 Tbsp. olive oil to skillet). 

Over medium heat, add the chard stems and onion to the skillet.  Briefly sauté until crisp-tender.  Remove from the skillet.  Sauté leaves until they are bright green and just tender, about 2-3 minutes.  Add green chiles, sprinkle with sugar and salt and pepper to taste.  Turn off heat, add stalks and bacon, sprinkle with balsamic vinegar if desired and toss to combine.