A modern classic! This recipe perfectly balances the pronounced flavor of kale with bacon, mushrooms and spices.
Wash chard and separate leaves from stems. Chop leaves roughly and cut stems into ¾-inch pieces. Grind Cajun Spices and pepper.
Chop bacon into 1-inch cubes. Place oil in a pot on medium heat and sauté bacon until golden, around 5 minutes. Add ground spices, garlic and scallions, then tomato paste and continue cooking 2-3 minutes more.
Chop or slice mushrooms. Add to the pot with tomatoes, stir and sauté for 3 minutes.
Add chicken stock and wine and bring to a boil. Simmer until mushrooms are cooked. Incorporate chopped kale and let simmer gently a few more minutes. Add salt, if needed.
A variation of the Thanksgiving Swiss chard from The Spice Trekkers Cook at Home