Swiss Chard

It never ends...the leaves get away on me and I feel overwhelmed... until I actually cook this, and then I remember how yummy Swiss chard can be.

Caramelize two med/large yellow onions, hopefully in some yummy fat
After the onions begin to turn, make a space in the centre and add about 3 slices of bacon, slivered into 1/2 inch pieces, and let them cook in the centre until they are almost crisp.  This is all being done on a med. low heat, btw.

Once bacon is ready, add in about 1 pound of swiss chard leaves, washed, stemmed, and sliced into 1 inch wide strips.  I generally just fold the leaf over to destem it, and then continue the slicing on up to end up with 2 1/2 leaves before 1 cut a big pile into strips.  Let the swiss chard cook down gently in the onion mixture and after about 10 minutes, add in some finely chopped garlic and a few dashes of hot pepper sauce or flakes as per your preference.

Finally, place some meat on top of this.  Several options - tinned sardines and pine nuts, cooked sausages and mozzarella, cooked chicken breast and feta.  Sort of up to you and depending what's in your cupboard.  Serve warm or hot.  Actually, chicken, sausage, feta, and spinach is my favourite pizza combination, so that would work too.  Off to try that now.

Still haven't found an absolutely delicious stalk recipe.  I've found several fine ones, roasted with Parmesan, boiled with parsley, but nothing worth writing down.  A gratin or a bechamel sauce is just cheating.  Cardboard tastes yummy cooked that way, so I'll keep trying.