Swiss Chard with Onions and Currants

Swiss chard is a fiber-packed, antioxidant-rich green, that is so versatile you can create many recipes with this flavorful vegetable. I have upped my intake of fruits and vegetables, so here is great way to get 100% of your daily vitamin A and C. There are many variations to this recipe, so be creative. Swiss chard is great raw or cooked. This recipe is for cooked swiss chard, but you could also use collards, kale, sorrel or spinach instead.

Swiss Chard with Onions and Currants

2 bunches of swiss chard (about 2 pounds)
1 Tablespoon olive oil
3 slices bacon (diced and optional)
1 medium onion, chopped
4 cloves garlic, peeled, thinly sliced lengthwise
pinch of red pepper flakes
1/4 cup dried currants
1/2 tsp. salt
pinch of freshly ground pepper

Trim tough ends from chard stems. Removes leaves from stems. Rinse and cut into 1/2 inch pieces. Rinse leaves, tear or cut into large pieces.

In a 12-inch nonstick skilled over medium heat, heat olive oil. Add bacon (if using)and cook until lightly browned, stirring frequently, about 5 minutes. Add onion, garlic, and red pepper flakes, cook, stirring frequently, until onion softens, about 3 minutes.

Increase heat to medium-high and stir in 1/2 cup water, chard stems, currants and 1/2 tsp salt, bring to boil, reduce heat slightly and simmer, covered, until stems soften about 10 minutes.

Add chard leaves, remaining 1/2 tsp. salt, and pepper to skillet. Partially cover skillet, cook, stirring occasionally, until chard is tender, about 5 minutes. Add 1/4 cupt water if chard becomes too dry. Serve warm or at room temperature.

Bacon is optional. It is also good with dried cranberries or dried cherries. Enjoy.