Chard Goulash w/ Quinoa and Bacon
Time Required: 30 (45 min. total)

My taste testers said, “We like this, but you shouldn’t put it in the menu.”  What they mean is, how many kids do you know who are willing to enjoy big mouthfuls of swiss chard to matter how nicely it is prepared?  I know a few so I make things like this, and if you know a few who will try something new, then you try it too. All eaters will be tremendously blessed by the rich store of antioxidant vitamins A and K for their eyes and bones, as well as a very good amount of potassium, iron, fiber and vitamin E.  As for the bacon, you can find free range pork or use turkey bacon…or none at all.


5 carrots -- scrubbed and chopped
1 bunch Swiss chard -- ribs removed and diced, chop leaves
3/4 cup(s) red onion -- diced
2 cup(s) beef broth -- or vegetable
2 tsp thyme
2 tsp oregano
2 cup(s) quinoa
12 oz(s) turkey bacon
2 tbsp nutritional yeast -- optional
1/3 cup(s) parmesan cheese


1.  Heat grapeseed, coconut, or another high smoking point oil to medium heat in a large skillet. Saute the carrots and diced chard ribs until begining to soften, approx. 3 min.

2.  Add onion and saute another 2 minutes.  Add greens, broth, thyme and oregano, cover with lid and turn heat on low to simmer until greens are soft, approx. 15 minutes. (I add some additional nutritional yeast at this step because the flavors blend well and it provides extra amino acids for us!)

3.  Place quinoa in small pot with twice as much water and bring to a boil.  Put lid on and reduce heat to simmer for 20 minutes leaving lid on.

4.  In another skillet cook bacon and dry on paper towels before chopping into 1/2” pieces.  Add to greens in other skillet. (If not using bacon, add some more of your favorite spices instead for more flavor.)

5.  Add a few tablespoons of olive oil, and then some salt and pepper to quiona when done to season. Stir in nutritional yeast if using, or a handful of frozen green peas if desired.

To serve, ladle greens and carrots mixture over quinoa in a bowl and sprinkle with parmesan. 

OTL 2012


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