Pancetta and Swiss Chard with Soft Polenta

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

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Nutritional Information

Amount per serving
  • Calories: 322
  • Calories from fat: 29%
  • Fat: 10.5g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.5g
  • Protein: 23.5g
  • Carbohydrate: 35.9g
  • Fiber: 1g
  • Cholesterol: 37mg
  • Iron: 2mg
  • Sodium: 955mg
  • Calcium: 392mg

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

  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)
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