Chard, tomatoes and bacon


  • 1 kg of chard
  • 3 cloves of garlic
  • 3 shallots
  • 250 g of smoked bacon
  • 4 tablespoon(s) of olive oil
  • 3 bay leaves
  • 1 teaspoon(s) chili powder
  • 500 g canned tomato pulp
  • 1 bouquet garni
  • 1/2 teaspoon(s) of sugar


  1. Rinse the chard, remove the green from the white of the ribs using a knife. Roughly chop the green and cut the white into 3 cm pieces. Immerse the ribs in a large pot of boiling salted water and let them cook for 5 minutes. Remove them using a slotted spoon, then immerse the greens in boiling water for 1 minute. Drain.

  2. Crush the garlic cloves and remove the skin. Peel and quarter the shallots lengthwise. Remove the rind from the bacon and cut it into 3 cm pieces. In a casserole dish, over high heat, brown the bacon in hot oil for 5 minutes, turning regularly. Add the garlic, shallot and bay leaf and reduce the heat to low. Add the pepper, let everything brown for 10 minutes, then the tomato pulp, the chard ribs, the sugar and a pinch of salt. Cover and simmer for 30 minutes. Add the green chard and cook for another 10 minutes, covered. Serve hot.

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