Pancetta and Swiss Chard with Soft Polenta

Pancetta and Swiss Chard with Soft Polenta Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1/2 cup chard mixture, 1/2 cup polenta, and 1 tablespoon parmesan)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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).

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.

(Totals include Soft Polenta)

Note:

Chef Michael Chiarello,

Cooking Light

October 2002
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