Swiss chard (also known as perpetual spinach) is a fantastic green to grow because it never seems to bolt, and produces in both hot and cold weather. The smaller leaves add bright flavor to a summer salad, while the larger leaves are best used cooked into just about anything. My favorite way to highlight Swiss chard is to cream it. The Swiss chard has enough flavor to stand up to cream and other strong flavors. This dish has turned into one of our house favorites.
First cut the Swiss chard into very fine ribbons. I like to leave on a bit of the stem because it add nice color to the dish. Boil the chard in salted water just until it begins to wilt. Remove, drain, and rinse with cold water.
In a medium sauce pan on medium heat add the bacon fat, country ham, and chilies. This combination will create an excellent base flavor for the chard. The chilies brighten things up, while the country ham adds richness and mellows out the chilies.
Cook until the country ham crisps up. The crisp country ham will add a great texture. Throw in the garlic and cook quickly. Make sure not to overcook the garlic or it will become inedible and bitter.
Now we add the flour. This will thicken up the final dish. Stir constantly after adding the flour to prevent it from burning.
Once the flour is evenly distributed and the pan is lightly bubbling, you know it is time to add the Swiss chard back into the pan.
Now stir in the Swiss chard so that the thick sauce coats every single leaf. This is a good way to prevent the final sauce from forming clumps.
Finally, add in whole milk and chicken stock. The chicken stock helps to add body and the milk creates the perfect creamy richness. Cook until the sauce is thick enough to coat the back of your spoon and then you are ready to eat.
I like to serve this as a main course over some spiced rice but it does equally well as a side dish. Make sure you make enough because it goes quickly
Recipe:
5 large leaves of Swiss chard
1 slice of country ham
4 cloves garlic
1 dried ancho chili (or any other dried chili)
3 table spoons bacon fat (or butter)
3 tablespoons flour
1/2 cup chicken stock
1 cup whole milk
Wash Swiss chard and remove most of the stem. Then finely slice. Place in a medium sized saucepan that has been filled halfway with water. Meanwhile, finely slice the country ham, chili, and garlic. Bring the Swiss chard and water to a boil, then strain an set aside. Dry out the pan and add bacon fat, chili, and country ham. Cook over medium heat until the country ham begins to crisp. Then add the garlic followed almost immediately by the flour. Reduce temperature to a low heat and cook until the bacon fat and flour have fully combined and the entire pan is bubbling evenly. At this point, add the strained Swiss chard and cook until the sauce thickly coats the Swiss chard. While constantly stirring, add the chicken stock and milk. Reduce until the sauce can coat the back of a spoon and then remove from heat. Serve as a side dish or as a main course over rice.
