Swiss chard and Beet Greens

Swiss chard and Beet Greens

The Swish chard comes from my garden as do the beet greens.  When you have your own garden you will always know that you are getting the freshest ingredients that have no chemicals that can harm you.

You have to clean your leeks very carefully.  I slice the leeks and then separate into rings and put them in a bowl of water.  Let them stay in the water for about ten minutes.  Swish the leeks around a few times.  This allows the dirt on the leeks to fall to the bottom of the bowl.  Remove the leeks from the water and let them dry on a paper towel.


2 slices of bacon cut into small pieces

1 leek, sliced

1 large bunch of Swiss chard, remove the rib and chop (from my garden)

1 bunch of beet greens, chopped (I used the tops from my golden beets)

Salt and pepper


Cook the bacon in a skillet over medium heat until the bacon is brown and crunchy.  Set aside on a paper towel.  Remove all but 1 tbs. of the bacon fat.  Over medium heat add the leeks to your skillet and cook until the leeks are soft.

Add the swish chard and beet greens, season with salt and pepper.  Stir often to combine and cook until the greens begin to wilt.  Top with the bacon and serve.


Sautéed Spinach

This year I have been lucky enough to have grown some spinach in my garden.  I can tell you there is a huge difference in taste and texture when compared with your typical store bought spinach.  I will now make sure I grow this every year in my garden.


1 large bunch of your favorite spinach

2 strips of bacon cut in small slices (a small piece of sausage or salami will work as well)

Salt and pepper

Grated parmesan cheese


Cook the bacon in a medium hot skillet.  When crisp drain most of the bacon grease and add the spinach on top of the cooked bacon.  Season with salt and pepper.  Fold the spinach over itself till it starts to wilt.  Remove from pan and serve with grated parmesan cheese on top.

Serves 4