Chef Matt Bessler with Schlafly Bottleworks in St. Louis, Missouri gave me this recipe that combines the salty flavor of bacon with sweet chard and golden raisins. Add a bit of crunchy toasted pecans and you’ve got a fabulous side dish.


  • 2 tablespoons olive oil
  • 3 slices bacon, diced
  • 1 small onion, finely chopped
  • 3 to 4 cloves garlic, minced
  • 2 pounds fresh chard, chopped
  • 2 cups vegetable broth
  • 1 cup golden raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper, cracked
  • pinch cayenne pepper
  • dash nutmeg, ground
  • 1 cup pecans, chopped, toasted


  1. Heat 2 tablespoons olive oil in a Sauté pan. Add bacon and cook until crispy. Add onion and Sauté until translucent. Add garlic, cook until fragrant. About 5 minutes
  2. Add chard and cook until wilted.
  3. Pour in vegetable broth.
  4. Stir in 1 cup golden raisins. They'll soak up the flavors as the chard continues to cook.
  5. Season with salt, black pepper, cayenne pepper and nutmeg.
  6. Reduce heat and simmer for 5 minutes then mix in 1 cup chopped, toasted pecans.