Swiss Chard with Smoked Bacon and Jalapeno Vinegar

• 1 cup white wine vinegar
• 3 large jalapenos, coarsely chopped
• Kosher salt
• 1/2 pound thickly sliced bacon, cut crosswise into 1/3-inch strips
• 3 shallots, thinly sliced
• 1 cup chicken stock or low-sodium broth
• 2 pounds Swiss chard, stems removed and chopped, leaves coarsely chopped separately
• Freshly ground pepper

1. In a small saucepan, bring the white wine vinegar to a boil.
2. Remove from the heat.
3. Add the chopped jalapenos and 1/2 teaspoon of salt and let the jalapenos stand for 2 hours.
4. Strain, reserving the jalapenos and vinegar separately.
5. In a large enameled cast-iron casserole or Dutch oven, cook the bacon over moderate heat until browned and crisp, about 6 minutes.
6. Using a slotted spoon, transfer the bacon to a plate.
7. Add the shallots to the casserole and cook over moderate heat until softened, about 3 minutes.
8. Add 1/2 cup of the stock and bring to a boil.
9. Add the chard stems, cover and cook until softened, about 4 minutes.
10. Add the chard leaves and the remaining 1/2 cup of stock and season with salt and pepper.
11. Cover and cook, stirring occasionally, until the leaves are tender, about 5 minutes.
12. Stir in the crispy bacon and 2 tablespoons of the jalapeno vinegar and transfer to a bowl.
13. Serve the pickled jalapenos and the remaining jalapeno vinegar on the side.

white wine vinegar, jalapenos, kosher salt, bacon, shallots, chicken, swiss chard, freshly ground pepper

Taken from www.foodandwine.com/recipes/swiss-chard-smoked-bacon-and-jalapeno-vinegar (may not work)