Recently we signed up with Full Circle Farm for regular deliveries of organic produce and fruit. This week’s delivery included a large batch of red chard. I wasn’t sure what I wanted to do with it for a while, but it turned out great.
First, prep the chicken:
- Take a chicken breast and flatten with a mallet. (enjoy this part, it’s very soothing after a long day)
- Season with salt and pepper.
- Dredge in flour, dip in an egg wash, and dredge in bread crumbs.
- Set aside.
Now, the chard:
- Wash and roughly chop the chard.
- Dice about half a pound of bacon.
- Dump the bacon into a saute pan over medium-high heat.
- While that’s cooking, thinly slice a red onion.
- When the bacon is done, remove from the pan with a slotted spoon and set aside.
- Cook the sliced red onion in the bacon fat until soft.
(start another saute pan over medium heat for the chicken)
- While that’s cooking, finely dice several cloves of garlic.
- When the red onion is done, add the garlic and cook for a minute or two more.
(add a tablespoon of butter to the saute pan for the chicken, and start cooking the chicken)
- Add the chard to the bacon fat/onion/garlic mix.
- Season with salt and pepper and mix well (tongs work best for this).
- When the chard is ready it’ll be wilted and a fraction of the original volume.
- Add the bacon back to the chard and toss.
- After a minute or two, plate the chard.
- When the chicken is ready – any minute now – add it to your plate.