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.

Eat.