Swiss Chard and brussel sprouts.
We've had brussel sprouts before and they were a hit and miss thing.
The swiss chard, I figured would be fine with the fact that they're spinach lovers. I just told them it was spinach and away they went. I told them after the fact that it was chard, and of course but that point they just don't care.
I adapted this recipe and took away the ricotta cheese. It really didn't add anything but calories.
5 piece of bacon roughly chopped
1 medium onion chopped (or a few shallots, depending on what you have, both are great)
2 garlic cloves, minced
1 cup of chicken stock
1 bunch of cleaned and roughly chopped swiss chard
1 lemon juiced
shredded asiago cheese
cooked pasta.
Directions:
Cook the bacon in the pan until crispy.
Add in the onions and allow to become translucent and a little caramelized.
Add in the minced garlic and salt & pepper to taste.
Toss your swiss chard into the pan on medium and coat well with bacon/onion mixture.
Allow chard to wilt a little.
Add the chicken stock and let simmer 5-10 minutes until reduced.
Add 1/2 of the lemon juice and taste. If you want more add more, if not leave it. This depends on how acidic you like your food and how much juice is in that lemon. I added a full lemon the first time and only 1/2 the second.
Toss in your cooked pasta and allow the juices to mix into the pasta.
Add a small handful of asiago cheese and mix until melted a little.
Serve with a little more cheese on top.
Tasty, easy, quick, cheap and a one pot dinner.
A win in my house!
