This summer's harvest is in full swing and two of my best producing plants are my Swiss chard and zucchini. I needed to come up with a recipe that utilized both, and the first thing that came to mind was collard greens. I figured that delicious salty, smoky, tangy, and spicy flavor profile should go well, and the Swiss chard greens have similar body to collard greens to hold up to cooking them.
This recipe turned out to be a huge success. The Swiss chard was tender, and by putting in the zucchini later in the cooking process, it too became perfectly tender without turning to mush. The best part was that flavorful broth which complimented the veggies perfectly. This will definitely become a new staple dish in my household. And if you don't have Swiss chard, I'm sure this recipe will work just as well with any cooking green like kale or collard greens.
- 2 pounds Swiss chard (about 12 large leaves with stems)
- 1 medium zucchini
- 1 tbsp olive oil
- 4oz bacon, turkey bacon, or meatless bacon
- 1/2 cup finely chopped onion
- 4 cups water
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1 tsp apple cider vinegar
- 1/4 tsp Tabasco
- Dice the bacon and add to a stock pot over medium heat with a touch of oil to keep the bacon from sticking.
- Dice the onion and Swiss chard stems and add to the pot with the remaining oil. Cook for 7-10 minutes until the onions are translucent and the stems soften some.
- Dice the Swiss chard leaves into one inch by two inch strips. Add to the pot with the water and all seasonings. Stir and submerge the Swiss chard.
- Cover the pot and cook over medium heat for 20 minutes.
- Dice the zucchini then add to the pot and cook another 10 minutes covered.
- Uncover and cook for another 10-20 minutes until liquid has reduced.