Serves 4-6

This is a great side dish – tasty, good-for-you-greens flavored with bacon and with a hint of spiciness from the chile.  It can be made ahead and served at room temp.  It reheats well and is a lovely light supper served with a fried egg or two on top.


  • 3 Strips of Bacon, very thinly sliced
  • ¼ Onion, thinly sliced
  • 1 pound Swiss Chard, preferably organic, well rinsed and mostly dry
  • ¼ - ½ Tsp. Sugar
  • ½ Cup Santa Fe Ole Extra Roasted New Mexico Green Chile
  • Olive Oil (optional)
  • Salt and Pepper to taste
  • Good quality, Sweet Balsamic Vinegar to taste (optional)


Separate stalks from leaves and thinly slice stalks and set aside.  Gather the leaves into a tight roll and thinly slice.

In a very large skillet over medium high heat, brown the bacon.  Drain on paper towels and set aside.  Discard or save for another use all but about 2 Tbsp. bacon grease (or discard all and add about 2 Tbsp. olive oil to skillet). 

Over medium heat, add the chard stems and onion to the skillet.  Briefly sauté until crisp-tender.  Remove from the skillet.  Sauté leaves until they are bright green and just tender, about 2-3 minutes.  Add green chiles, sprinkle with sugar and salt and pepper to taste.  Turn off heat, add stalks and bacon, sprinkle with balsamic vinegar if desired and toss to combine. 

Serve warm or at room temp.

Please stop by again. Thank you for your interest in our products!