Creamy Swiss Chard with Crispy Leeks and Shallots
 
Makes 6 to 8 servings
Ingredients
  • 2 cups vegetable oil, divided
  • ½ pound thick-cut bacon, sliced ¼ inch thick
  • 1 cup sliced leeks, washed and dried
  • ½ cup sliced shallot
  • ½ cup cornstarch
  • 1½ teaspoons kosher salt, divided
  • 1 tablespoon unsalted butter
  • 2 cloves garlic, minced
  • 1 cup chicken broth, divided
  • 1½ pounds chopped Swiss chard
  • 4 ounces cream cheese, cubed and softened
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • 1 cup freshly grated Parmesan cheese
  • Garnish: finely shredded Parmesan cheese
Instructions
  1. In a large skillet, heat 1 tablespoon oil over medium heat. Add bacon, and cook, stirring frequently, until golden brown and crispy, 7 to 10 minutes. Using a slotted spoon, remove bacon from pan, and let drain on paper towels.
  2. Add remaining 1 tablespoon oil to pan, and heat over medium heat until a deep-fry thermometer registers 350°.
  3. In a medium bowl, combine leeks, shallot, and cornstarch, tossing until well coated. Carefully add leek mixture to oil, shaking off excess cornstarch. Cook, stirring occasionally, until crispy and golden brown, 8 to 12 minutes. Using a slotted spoon, remove leek mixture from oil, and let drain on paper towels. Season with ½ teaspoon salt.
  4. In a medium Dutch oven, heat butter over medium heat. Add garlic, and cook until softened and lightly browned, 7 to 10 minutes. Add ½ cup broth, and cook until hot, 5 to 7 minutes.
  5. Add Swiss chard in 3 batches, and cook, stirring occasionally, until wilted, 10 to 15 minutes, adding remaining ½ cup broth as needed to wilt chard. Stir in cream cheese, nutmeg, black pepper, and remaining 1 teaspoon salt. Cook, stirring frequently, until cream cheese is melted and mixture is slightly thickened, 7 minutes. Stir in Parmesan until melted and smooth, 3 to 5 minutes.
  6. Top Swiss chard mixture with crispy leek mixture and bacon. Garnish with Parmesan, if desired.
Notes
Kitchen Tip
Top the creamy Swiss chard mixture with the leek and bacon mixture just before you serve it to ensure it stays deliciously crispy.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-swiss-chard-crispy-leeks-shallots/