Braised Rainbow Chard with Warm Pancetta Vinaigrette

Charles E. Walton IV

For a vegetarian dressing use our Orange-Pumpkin Seed Vinaigrette recipe below. Prep: 20 minutes, Cook: 5 minutes.

Yield: Makes 4 servings
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  1. 1. Remove chard stems, and cut into 1/4-inch pieces. Wash and dry leaves; cut into 1-inch strips.
  2. 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.
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