Spring time is a great time for chard. In our garden the chard over-wintered from last fall and now it is thriving. If you have a good supply of fresh chard or other greens, try this recipe provided by Mirassou Winery in California. You may want to try this recipe for Mother’s Day!

Wilted Greens with Pinot Noir Pears

Prep time: 10 minutes.
Cook time: 25 minutes.

Ingredients

2 strips bacon
2 pears, cored and cut into wedges
1 tablespoon honey
1 teaspoon sherry vinegar
1/2 cup Mirassou California Pinot Noir
6 cups chopped greens such as red Swiss chard
Salt and freshly ground pepper to taste
1/2 cup crumbled blue cheese

Directions

1. Cook bacon in a large skillet over medium heat until crisp. Remove from skillet and drain all but 1 tablespoon fat.
2. Add pears, honey and vinegar; cook for 5 minutes or until lightly browned.
3. Stir in wine; cook until wine is absorbed by pears.
4. Stir in chard; cook and stir until they are just barely wilted.
5. Season to taste with salt and pepper.
6. Transfer to plates and top with crumbled bacon and blue cheese.

Makes 4 servings.

Pairing Suggestion: Pairs with California Pinot Noir Wine

Recipe provided by Mirassou Winery in Modesto, California