Spaghetti with Swiss Chard & Bacon

My mother came to visit this past weekend on her way to my sisters. Normally when she visits I make one of my standards. This time however I decided to try something new and slightly more healthier.

I’ve never cooked with ‘collard’ greens before and Swiss Chard is definitely in the ‘collard’ greens family. I have watched a couple of shows on FoodNetwork where the chef used Swiss Chard though so sorta knew what to expect.  When you get the Swiss Chard be sure to rinse it a couple of warm baths, draining the water each time. Aside from the particulates the water in the bowl turned a lovely shade of green as I rinsed the Swiss Chard.

There are surprisingly few actual ingredients in this recipe. Most of the flavor comes from the chicken stock and the bacon and pepper (Don’t forget the pepper!) While the recipe calls for you to use the stems I used very few of them. And the next time I make this (I was told this should go into rotation) I think I will cut back on the chicken stock as it seemed to be a bit much.

I really enjoyed the dish. Within 30 minutes I had a meal that would feed 6 people. I had the left overs the next day for lunch and it held up very well.