Swiss chard with pancetta
Serves 8
Cooking time: 25 minutes
Inspired by a dish from the Kitchen restaurant in Boulder, Colorado. This quick recipe incorporates pancetta-which, like other cured meats, is a classic partner for chard.
Ingredients:
- 3 tbsp. extra-virgin olive oil
- 1/2 cup (2 oz.) chopped pancetta
- 2 garlic cloves, thinly sliced
- 2 red chiles such as Fresno or jalapeño, finely chopped
- 2 lbs. Swiss chard, leaves whole, stems and ribs removed and chopped
- 1/2 tsp. freshly ground black pepper
- 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.
Per serving: 102 Cal., 76% (78 cal.) from fat; 3.2 g protein; 8.7 g fat (2.3 g sat.); 5.2 g carbs (1.9 g fiber); 320 mg sodium; 4 mg chol. Chard-stem gratin
About Sunset:
Sunset is the premier resource for achieving the ultimate Western lifestyle. Our experts focus on travel destinations in the 13 Western states, home design and outdoor living ideas suited to our region, and recipes and menus that celebrate the West.
Published monthly, Sunset shares the best of life in the West¯from travel and food to home and garden¯with our nearly five million readers. We are passionate about showcasing the region's unique lifestyle and noteworthy destinations, inspiring people to achieve the dream of living in the West.
For more information, visit www.sunset.com
About Julie Chai:
Julie Chai is the associate garden editor and test garden manager for Sunset magazine. She writes regularly about growing edibles, small-space gardening, outdoor decorating, and low maintenance landscapes.
An avid do-it-yourselfer, she loves helping new gardeners get started.
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