Swiss Chard with Blackberry Farm Guanciale

Any hearty green like chard, collards, turnip greens or kale will be fantastic when sautéed with the rendered fat of our cured pork jowl “guanciale” (the Italian word for cured pork jowl). The sweet-salty flavor with just a little bit of spice helps balance out the bitterness that can be released with these deep flavored greens. Sprinkle on the crispy bits of guanciale once the greens are done and add a splash of Blackberry Farm persimmon or peach vinegar for a little bit of acidity.

• 1/2 lb. Blackberry Farm Guanciale
• 1 cup sliced onion
• 2 pounds Swiss Chard or other hearty green
• 2 tablespoons Blackberry Farm Persimmon or Peach vinegar

Wash the greens and remove the thick stem. Roll the greens up and slice the roll crossways to form ½-inch ribbons. Slice the guanciale into ¼-inch thick slices and then cut the slices crossways to create ½-inch long bits (lardons). Cook the guanciale bits in a large skillet over medium heat until the bits are the browned and beginning to crisp. Remove the crispy bits from the skillet and drain on a paper towel. Add the onion slices to the hot oil and sauté until the onions soften. Toss in the greens and continue to stir around in the hot oil until they begin to wilt. Reduce the heat , add the crispy bits of cooked guanciale and then sprinkle with the vinegar. Remove from the heat, adjust the seasoning with salt and pepper if needed and serve immediately.