Swiss Chard Bundles with Sweet Potatoes and Bacon

  • Active Time 50m
  • Total Time 2h 5m

Serves 8

Early prairie gardens featured vegetables with good keeping qualities like sweet potatoes and pumpkins and crops that could be grown in cooler spring and fall weather, like Swiss chard. Apple-smoked bacon ham from Nueske's in Wisconsin can provide a truly regional flavor.


  • 1 large sweet potato (12 ounces)
  • 1 large baking potato (8 ounces)
  • Salt
  • 8 large or 16 small Swiss Chard leaves (1 to 2 bunches)
  • 1 cup diced hickory-smoked bacon (4 ounces)
  • 1 large onion, peeled and finely chopped (1 cup)
  • 2 teaspoons chopped fresh sage
  • Salt and pepper to taste
  • Butter, for greasing
  • 2 tablespoons olive oil


Preheat the oven to 350 degrees F. Scrub the potatoes thoroughly with a brush; pat dry. Prick the potatoes all over with a fork. Bake until tender, 70 to 80 minutes. Set aside.

Bring a large pot of salted water to the boil. Fill a large bowl with ice water and place it nearby. Remove the stalk from each leaf of Swiss chard with a paring knife by running the blade along the sides of the stalk in a V-shaped pattern as you approach the top of the leaf. Many times the leaf will stay intact; however, the leaf may split in two. (Either way will work.)

Gently rinse the leaves and blanch them in the boiling water for 15 seconds. Remove the Swiss chard leaves with a slotted spoon or spatula and immediately plunge them into the ice water. Place the Swiss chard leaves flat on paper towels and pat dry; set aside.

Peel the potatoes; discard peel. Cut potatoes into 1/2-inch pieces and place the potatoes in a medium bowl. Fry the bacon in a large skillet over medium-high heat until crisp. Reduce the heat to medium. Add the onions and continue cooking for 3 to 4 minutes. Add the sage and the chopped potatoes. Cook for another 10 to 15 minutes, or until the mixture resembles chunky mashed potatoes. Season to taste with salt and pepper. You should have about 2 cups of filling; set aside.

Butter a 2-quart rectangular baking dish; set aside. Lay out the Swiss chard leaves on a counter top, with the inside of each leaf facing up. (The width of each large leaf should be 6 to 7 inches. If using small leaves, put 2 small leaves together to make 6 to 7-inch width.) Place about 1/4 cup potato filling on each Swiss chard leaf (or leaves). Fold in sides of leaf. Starting at the remaining leaves and filling. Brush rolls with olive oil.

Bake about 15 minutes more, or until the rolls are heated through.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4227

nutrition information per serving

176 calories; 11g total fat; 12mg cholesterol; 282mg sodium; 15g carbohydrates; 3g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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