Spicy Rainbow Chard with Bacon and Polenta
For an easy vegetarian version of this hearty main dish, omit the bacon and add a little more olive oil when you sauté the shallot mixture.
- Time: 30 min
Source: Sunset Magazine
Ingredients
- polenta
- teaspoon kosher salt
- slices thick-cut bacon
- teaspoons extra-virgin olive oil
- large shallots, chopped
- garlic cloves, minced
- large bunches rainbow chard, ribs cut into 1/4-in. pieces and leaves roughly cho
- to 1/2 tsp. red chile flakes
- tablespoon unsalted butter
- grated parmesan cheese
- teaspoons balsamic vinegar