The Foodist: Wilted Swiss Chard with Apricots, Pine Nuts, and Bacon

The Foodist: Wilted Swiss Chard with Apricots, Pine Nuts, and Bacon

This The Foodist: Wilted Swiss Chard with Apricots, Pine Nuts, and Bacon is not our dish, but it gives you an idea of what it looks like. We’ll post one of our own once we have one to update with.

This is a highly adaptable dish that can be altered to include whatever you have on hand. The fruits I use depend on what’s on the shelf when I don’t have time to plan or shop ahead. I usually keep dried apricots on hand, so that was the ingredient du jour.

This recipe can also be used with different kinds of greens. I’ve alternatively used, chard, kale, collards, even turnip or mustard greens (occasionally mixing different greens). Depending on need, I’ve stretched it by adding zucchini and/or mushrooms too.


  • 3 bunches Swiss chard, ribs and stems separated from leaves
  • 1 cup red onion diced
  • 2 tbs oil (bacon grease can be substituted)
  • 2-3 small zucchini if desired, chopped
  • 1/2 pound of bacon chopped (optional)
  • 3 tbs aged balsamic
  • 1/4 cup pine nuts (or almonds)
  • 1/4 cup dried apricots (or some other dried fruit)
  • 3 garlic cloves
  • 1/4 grated or shaved parmesan cheese (goat or feta cheese can be substituted)


  1. Cut Swiss chard stems into small pieces, much like you would celery. Tear leaves into 2″ pieces and rinse well (you’ll want some water still clinging to the leaves).
  2. Fry bacon until fat is rendered, or heat oil in a large skillet over medium heat. Set bacon aside if you began with that.
  3. Add chopped onion and chard stems and garlic, about 2 minutes. The stems are high in cellulose they take longer than the greens, and cook at about the same rate as the onion.
  4. Once stems and onion are softened and starting to caramelize a bit, add the leaves with salt, about 3 minutes.
  5. Splash in couple of tablespoons of water and cover skillet with a lid.
  6. Once the greens are wilted down, remove the lid and continue cooking and stirring until the greens are tender.
  7. Drizzle on some Balsamic vinegar, sprinkle pine nuts and cheese, and season with salt if needed.

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