Description
This recipe is my take on combining two different Souths: the southern United States with the use of bacon, vinegar, and mustard; and the South of India with the use of mustard seeds and coconut.
Ingredients
Scale
- 1 bunch Swiss chard
- 1 bunch red chard
- 4 slices of bacon
- Rendered bacon fat
- Olive oil
- ¼ tsp mustard seeds
- 1 tbsp apple cider vinegar
- ½ tsp Dijon mustard
- 1 ½ tbsp shredded unsweetened coconut
- Salt and black pepper
Instructions
- To prepare the chard, wash thoroughly and cut off the stems up to where they meet the leaves. Blanch in boiling water for 2 minutes, place in an ice water bath for 2 minutes, and then remove and set aside.
- Cook the bacon slices in a skillet until crispy. Remove and finely chop the bacon. Reserve the rendered bacon fat in a heatproof container.
- Heat a skillet and add 1-2 tablespoons of the rendered bacon fat with about a tablespoon of olive oil. Once hot, sprinkle in the mustard seeds and wait for them to start and then slow down popping. At that time, stir in the apple cider vinegar and Dijon mustard. Immediately toss in the blanched greens, using tongs to quickly turn and coat them.
- Add the grated coconut and finely diced bacon along with a sprinkle of salt and pepper and toss again with the tongs.
- Serve while still hot.