Swiss Chard Pasta with Bacon

Week 5 came and brought with it some challenges. Our share this week was swiss chard, 2 types of lettuce,  radishes, and beet greens. Joe was going out of town for SAVOR, a beer/food event in Washington DC which meant I was going to have to eat all these greens by myself! Shew! Not only am I not a huge greens fan but I'm only one person, who doesn't always love leftovers either. The first night Joe left I have to admit, I chickened out and bought Chinese take out. I know, I know, shame on me! The next night I knew I just had to do something. Some of the greens were already wilting. I looked up recipes online and found a pasta recipe that combined my beloved bacon with my not-so-beloved swiss chard.

Bacon Swiss Chard Pasta
spaghetti (any long thin pasta would work, change the amount based on how many you are cooking for)
3 pieces bacon (I used our local bacon from the farm)
Parmesan cheese
1 lg onion
1 bunch swiss chard (de-stemmed and chopped in to small pieces)
3 tbsp. olive oil
1 tbsp. balsamic vinegar

Cook the pasta according to the package. Drain, but reserve 1 cup of pasta water. Cook the bacon in a large pan until the bacon is crisp. Remove the bacon and put on a paper towel to drain the fat. In the bacon drippings add the chopped onion and lower the heat. Saute the onions until softened, about 7 minutes. Add the chard, salt, pepper, and the pasta water. Toss for about 4 minutes until the chard is wilted. Add the vinegar and cook for about a minute. Add the pasta and oil to the pan to heat through. Sprinkle the cheese and bacon pieces on top.

Overall I was happy with the results. The bacon is always a great addition to cooked greens. I'm enjoying more oil sauces on pasta rather than heavier tomato sauces. Once again I wish I had chopped the swiss chard in to smaller pieces. Next time a little garlic and more spices would be a nice touch.