Turkey Bacon and Chard with Dijon Vinaigrette
Totally based on a Mark Bittman recipe from How To Cook Everything; his is for dandelion greens and regular bacon, which I am sure would also be delicious. And I bet you could use veggie bacon or that sort of bacony kind of tempeh to good effect, too.
1 large bunch of chard. I didn’t use the stems, but you could.
Several slices of turkey bacon, cut up into 1 inch cubes
2 cloves garlic, minced
some olive oil
some dijon mustard
some red wine vinegar
Wash, dry, and cut up the chard into bite-sized pieces. Put it in a large bowl and set it aside.
Combine the mustard and vinegar. I didn’t measure exactly; I had, like, a few tablespoons of mustard left in the jar, added enough vinegar to make a thick dressing, and then shook the jar to mix them. In Bittman’s original recipe, he calls for 1 teaspoon of mustard and a quarter cup of vinegar, but I think my proportions had greater mustard intensity. Anyway, combine them as the spirit moves you, set aside.
Cook the turkey bacon in the olive oil until it’s crispy. Add the garlic a few minutes in, so that it softens but doesn’t burn.
Add the mustard and vinegar mixture to the cooked bacon while it’s still in the skillet. Stir, pour over the chard, toss, eat immediately. Wonder why you haven’t been making this forever.