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Braised Rainbow Chard with Warm Pancetta Vinaigrette

Charles E. Walton IV
Yield Makes 4 servings
For a vegetarian dressing use our Orange-Pumpkin Seed Vinaigrette recipe below. Prep: 20 minutes, Cook: 5 minutes.


How to Make It

  1. Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.

  2. Heat oil in a large skillet over medium heat. Add stems, and sauté 1 minute. Add leaves and salt, and sauté 2 minutes or just until wilted. Remove from heat, and gently toss with either Warm Pancetta Vinaigrette or Orange-Pumpkin Seed Vinaigrette. Serve warm.