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Charles E. Walton IV Photo by: Charles E. Walton IV

Braised Rainbow Chard with Warm Pancetta Vinaigrette

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

MyRecipes DECEMBER 2005

  • Yield: Makes 4 servings

Ingredients

  • 2 pounds Swiss chard, such as Rainbow or Bright Lights
  • 2 tablespoons olive oil
  • Pinch of salt

Preparation

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.

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Braised Rainbow Chard with Warm Pancetta Vinaigrette Recipe

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