by midnitechef
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midnitechef's Notes:
Expand4 rashers (bacon), cut into lardons Ask a question about this ingredient
1/2 of a large onion Ask a question about this ingredient
1 bunch Red Swiss Chard, cleaned, stalks trimmed Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 Roma tomatoes, sliced in to sixths Ask a question about this ingredient
The fat is rendered out slowly, then the onions cook in the flavourful fat, this is the beginning of baconization. Reserve the crisped bacon.
Ask a question about this stepLayer the stems of the chard first as they need a little longer cooking time to become tender. Season the golden onions and stems with salt and pepper.
Ask a question about this stepAdd the leaves of the swiss chard, a tiny pinch of salt, then the tomatoes. Cover and wilt the greens and warm the tomatoes through.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
