Swiss chard with pancetta

October 27, 2009 12:00:00 AM PDT
In season and highly nutritious, Margo True of Sunset Magazine shares this Swiss chard recipe that takes away the "bitterness" so everyone can enjoy it!

Sautéed Swiss Chard with Pancetta
Yield: Serves 8
Time: 25 minutes

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup (2 oz.) chopped pancetta
  • 2 garlic cloves, thinly sliced
  • 2 fresh red chiles such as Fresno or jalapeño, finely chopped
  • 2 pounds Swiss chard, leaves whole, stems and ribs removed and chopped
  • 1/2 teaspoon freshly ground black pepper
Preparation:
Heat oil in a large pot over medium-high heat. Cook pancetta, stirring, until crispy, about 3 minutes. Add garlic, chiles, and chard stems and ribs and cook until slightly softened, about 4 minutes. Add chard leaves and pepper, cover pot, and cook until wilted, stirring occasionally, about 6 minutes.

Nutritional Information:
Calories: 102 (76% from fat)
Protein: 3.2g
Fat: 8.7g (sat 2.3)
Carbohydrate: 5.2g
Fiber: 1.9g
Sodium: 320mg
Cholesterol: 4mg

For more information, visit: http://find.myrecipes.com

Any bitter green makes a great companion for the rich, creamy polenta. Choose kale, broccoli rabe, or mustard greens in place of the chard.

For more information, visit myrecipes.com.

About Sunset.com:
Sunset.com is the West's essential how-to guide to all the best things about the region: easy backyard living and gardening, unexpected day trips and destinations, fast and fresh foods, shockingly perfect wine pairings, and innovative home decorating and design.

About Margo True:
She is is the food editor at Sunset Magazine, and nothing makes her happier than exploring the world of food-on the farm, in the kitchen, and all points in between and beyond. Before Sunset, she was executive editor at Saveur magazine, and before that, a senior editor and writer at Gourmet. Margo grew up in six different countries and loves the way that food expresses culture and place. She is perpetually eager to try odd new ingredients, and there isn't much she won't eat if it's well prepared-except Big Red cola, sea cucumbers, or gloppy sweet-potato Thanskgiving casseroles with marsmallows on top. As for food trends, Margo picks up on the ones that have both spark and staying power. Her biggest wish right now is to have a little Jersey cow.


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