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Spicy Leeks and Rainbow Chard

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Level: Easy

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Description

I found the most beautiful rainbow chard and baby leeks at the farmer’s market and decided to come up with a recipe that featured both. It’s excellent served as a side dish, but it’s equally good used as an omelet or fritatta filling.

Ingredients

  • 4 slices Thick-cut Bacon, Cut Into Lardon (Small Strips)
  • 12 leaves Swiss Or Rainbow Chard (8-inch Lengths), Stems And Leaves Chopped Separately
  • 4  Baby Leeks (1/2-inch Diameter), Cut Into 1/4-inch Rings
  • Kosher Salt To Taste
  • 1 Tablespoon Sriracha
  • ½ teaspoons Red Wine Vinegar

Preparation

In a 12-inch skillet over medium heat, cook bacon until desired doneness; remove bacon from pan, but reserve drippings.

Cut chard stems into 1/2-inch lengths and saute with a pinch of kosher salt in hot bacon drippings until tender, about 4 minutes. Add sliced leeks and a pinch of kosher salt to the pan; saute for another 4 minutes, stirring often to separate leek rings. Add chard leaves that have been cut into ribbons; stir for about a minute until leaves wilt.

Return cooked bacon to the pan. Add Sriracha and red wine vinegar and stir well. Serve immediately.

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