Orange Cream Gelatin Dessert is an easy dessert that you can make from a few items in the pantry and freezer at any time of the year. It works well for Thanksgiving, Christmas, Mother's Day, bridal or baby showers, etc. It is sweet and rich, yet somehow also seems light and refreshing. It is a rather nostalgic dessert as it reminds me a little of an orange push-up ice cream treat from my childhood. Plus, it is a molded gelatin dessert, which always reminds me of the past. As with other gelatin and fruit dishes, someone might call this a "Jello salad" in the United States. However, this recipe uses an entire quart of orange sherbert in addition to gelatin, so I can not bring myself … Continue Reading about Orange Cream Gelatin Dessert
Swiss Chard With Bacon
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Several years ago, we grew Swiss Chard in our garden. It was fantastic fresh out of the garden and simply prepared. Since then, I have purchased it at the store occasionally. Although it is good, it is not as good as eating it fresh from the garden.
I decided to change up the way I prepared it and add the flavors of one of my guilty pleasures…a wilted green salad with hot bacon dressing. However, I wanted to cook the stems and the chard a little more than just wilting it with a hot dressing.
Here is the result:
Swiss Chard With Bacon
April 20, 2011
Ingredients
- 1 large or 2 standard bunches of Swiss chard
- 3 - 4 strips of bacon
- 1/2 Tbsp. olive or walnut oil
- 1 clove garlic, finely minced
- 1/3 c. vegetable or chicken stock
- salt, to taste
- 1 1/2 - 2 Tbsp. cider vinegar
- 2 - 3 Tbsp. sugar (to taste)
Instructions
- Prep Swiss chard by cutting stalks into 1 1/2 to 2 inch pieces and greens into 2 to 3 inch strips.
- Fry bacon until crispy in a large, deep skillet or dutch oven. Remove from pan and set aside.
- Add oil. Once oil is hot, add garlic.
- De-glaze pan by adding stock.
- Add stems of Swiss chard and allow to cook for a couple of minutes before adding leaves.
- Add crumbled bacon.
- Once leaves are placed in pan, cover and cook for about one minute before stirring.
- Leaves will start to wilt immediately.
- Mix vinegar and sugar in a small bowl.
- Add salt and vinegar mixture to greens.
- Make sure leaves are coated.
- As soon as leaves are wilted, remove from pan and serve warm.
Notes
Other types of vinegar can be used.
Other sweeteners can be substituted for sugar.
Like other greens, the volume will greatly reduce as they cook. The wilted volume is significantly less than half the raw volume.
Cook time for the leaves is about 3 to 4 minutes.
© 2026 Copyright A Simple Home Cook
Swiss Chard With Bacon
April 20, 2011
Ingredients
- 1 large or 2 standard bunches of Swiss chard
- 3 - 4 strips of bacon
- 1/2 Tbsp. olive or walnut oil
- 1 clove garlic, finely minced
- 1/3 c. vegetable or chicken stock
- salt, to taste
- 1 1/2 - 2 Tbsp. cider vinegar
- 2 - 3 Tbsp. sugar (to taste)
Instructions
- Prep Swiss chard by cutting stalks into 1 1/2 to 2 inch pieces and greens into 2 to 3 inch strips.
- Fry bacon until crispy in a large, deep skillet or dutch oven. Remove from pan and set aside.
- Add oil. Once oil is hot, add garlic.
- De-glaze pan by adding stock.
- Add stems of Swiss chard and allow to cook for a couple of minutes before adding leaves.
- Add crumbled bacon.
- Once leaves are placed in pan, cover and cook for about one minute before stirring.
- Leaves will start to wilt immediately.
- Mix vinegar and sugar in a small bowl.
- Add salt and vinegar mixture to greens.
- Make sure leaves are coated.
- As soon as leaves are wilted, remove from pan and serve warm.
Notes
Other types of vinegar can be used.
Other sweeteners can be substituted for sugar.
Like other greens, the volume will greatly reduce as they cook. The wilted volume is significantly less than half the raw volume.
Cook time for the leaves is about 3 to 4 minutes.
© 2026 Copyright A Simple Home Cook
Comments
Just tried this recipe and cannot believe how good it is!!!!
Been looking for a way to use a glut of chard and this is it. The whole family loved it!
Will try it also now adding a little chili as part of Thai style dish.
Well done and thank you
Darren,
I am very glad you like it. It is now my family’s favorite way to eat chard. The chili sound like a very intriguing idea… I would love to know how it turns out.