This time of year, we get a lot of leafy greens in our CSA box. That’s great, because leafy greens are good for you, and also very versatile. It’s just that I don’t know that many recipes that use them. So in each box, the leafy greens pose the biggest challenge for me. For the chard in October’s second box, I got inspired by this recipe from Suzie’s Farm’s archives.
In this dish, there’s polenta on the bottom, and fried egg on top. In the middle, there’s caramelized onion and sauteed chard (the recipe calls for collard greens, but chard was what I had).
I sprinkled the dish with grated hard cheese and fried chicken skin. The chicken skin was a substitute for bacon, which the original recipe calls for. I didn’t have bacon, but I did have some left-over chicken skin from the confit’ed chicken breast I had made the day before. It was a good addition, because the dish really cried out for something crispy and salty, to go with all the soft, creamy texture of everything else.
…and of course, it made me happy that I didn’t have to throw away the chicken skin. Nonetheless, if you make this with bacon, let me know how it turns out!