One way Tonya Bradford — of Una Acre Farm, an idyllic farm is located within Neely's Bend comprising several hundred acres of lush farmland — helps bring awareness to her community's important role is by sharing her “farm-to-table” seasonal recipes, like her creamy Swiss chard.
Ingredients
- 1 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 2 bunches of Swiss chard leaves, chiffonade and stems diced
- 3/4 cup heavy cream
- 1 tablespoon good leftover bacon fat
- salt and pepper to taste
Instructions
Heat the olive oil, add the shallot. Cook the shallot until it's softened, then add the garlic. Cook until fragrant, 1 minute. Add the bacon fat, and allow it to melt. Add the diced stems. Stir and cook for 2 minutes, and then add the chiffonade leaves. Stir and cook for 2 minutes. Add pepper & salt, then add the cream. Stir and continue to cook for 3-4 minutes. Taste. Add more salt and pepper if needed. Serve immediately.
