Chard and Cabbage Stir Fry


I’ve found a new supermarket in Hawley (about 10 miles away) that was recommended by the refrigerator guy in Home Depot after we rubbed our little hurts together about the paucity of quality produce in our region.  The supermarket is an IGA and I’ve passed it many times on the road without seeing it.


The IGA had some lovely local vegetables including cabbage and chard that I purchased. Good, another option in the unrealistic search for France in Pennsylvania.

I made this tasty, quick and easy stir fry to go with some big, bloody(rare, not accursed) steaks.  The vegetarian could make this stir fry without the bacon and it would still be good, just sprinkle it with some of Frugal’s pumpkin seeds for protein 😀

Chard and Cabbage Stir Fry

1/2 cup bacon, cut into dice or batons

1 tbsp olive oil

2 small shallots, thinly sliced

1/2 head cabbage, shredded

1 bunch chard, trimmed and shredded

Cumin seed

Salt and pepper

2 tbsp water

In a wok, brown the bacon, remove and drain on a paper towel.  Remove all but 1 tablespoon of bacon fat, then add the olive oil.

Briefly soften the shallots in the wok, then add the cabbage and chard, stir frying for about 2 minutes. Sprinkle on some cumin seed, salt and pepper, add the water, then cover and steam for 5 minutes.  Stir in the bacon and serve.




About cookinginsens

An American living in Burgundy, France
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12 Responses to Chard and Cabbage Stir Fry

  1. Mad Dog says:

    One day you’ll find an isolated French village down a dirt road, hidden from mainstream America… probably close to where the Leprechauns live. If only 😉

    • There is a summer camp near here that our daughter attended one year called French Woods because of the immigrants who originally settled the area. The immigrants have since been assimilated and absorbed into the greater American community and are happier for it 🙂

  2. Conor Bofin says:

    “How would you like your steak sir?”

  3. Laura says:

    Was inspired by your photography and had some chard in our rooftop garden (alas, not French!) so I did this to accompany pork. Doing the greens in a wok was new to me and quite nice, much easier to cook evenly without half of them being soggy … the cumin was a nice touch.

  4. Lovely! I think cabbage and chard are both under-appreciated vegetables so it’s nice to see someone else enjoy them as much as I do.

  5. Reblogged this on Foodfhonebook.

  6. Kathie says:

    Lovely recipe. Just what we need. Thank you.

  7. Pingback: Jade Cabbage Rolls | Daily EZ Cooking

  8. Take out the bacon and I think I’m going to make this. Sounds good.

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