Chard and Cabbage Stir Fry
|Cabbage head||1 1⁄4 Pound (1 Small Head)|
|Swiss chard||1 1⁄4 Pound (1 Small Bunch)|
|Sesame seed||2 Tablespoon|
|Bacon strips||3 (Cut In 1/2-Inch Pieces)|
|Onion||1 Large, thinly sliced|
|Garlic||1 Clove (5 gm), minced or pressed|
|Soy sauce||1 Tablespoon|
Finely shred cabbage (you should have about 5 cups).
Cut white center stalks from leafy green part of chard; thinly slice stalks, then slice leafy parts, keeping separate.
Place wok over medium heat.
When wok is hot, add sesame seed and stir-fry until golden (about 30 seconds).
Remove seed from wok and set aside.
Turn heat to medium-high; add bacon and stir-fry until crisp (about 2 minutes).
Remove bacon from wok; drain and set aside.
Leave 1 tablespoon bacon drippings in wok; set remaining drippings aside.
Turn heat to high.
Add onion and stir-fry for about 2 minutes.
Add cabbage and chard stalks; stir-fry for about 4 minutes, adding more bacon drippings if needed.
Combine garlic, soy, and water; add to wok along with chard leaves and stir-fry for about 2 minutes or until wilted.
Sprinkle with bacon and sesame seed.