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Pancetta and Swiss Chard with Soft Polenta

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1/2 cup chard mixture, 1/2 cup polenta, and 1 tablespoon parmesan)
Any bitter green makes a great companion for the rich, creamy polenta, says Chiarello. Choose kale, broccoli rabe, or mustard greens in place of the chard.

Ingredients

  • 2 ounces pancetta, cut into 1/4-inch pieces
  • Cooking spray
  • 2 tablespoons minced garlic
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 8 cups coarsely chopped Swiss chard
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 2 cups Soft Polenta
  • 1/4 cup (1 ounce) shaved fresh Parmesan

Nutrition Information

  • calories 322
  • caloriesfromfat 29 %
  • fat 10.5 g
  • satfat 5.9 g
  • monofat 2.9 g
  • polyfat 0.5 g
  • protein 23.5 g
  • carbohydrate 35.9 g
  • fiber 1 g
  • cholesterol 37 mg
  • iron 2 mg
  • sodium 955 mg
  • calcium 392 mg

How to Make It

  1. Cook pancetta in a large skillet coated with cooking spray over medium heat until crisp (about 10 minutes). Remove pancetta from pan.

  2. Add garlic to drippings in pan; sauté 30 seconds. Add broth and thyme; bring to a boil. Cook until mixture is reduced to 3/4 cup (about 5 minutes).

  3. Add chard, salt, and pepper, tossing to coat. Cover, reduce heat, and simmer 3 minutes or until chard is tender. Serve over Soft Polenta; top with pancetta and Parmesan.

  4. (Totals include Soft Polenta)