Pancetta and Swiss Chard with Soft Polenta Recipe Print Page

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Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Pancetta and Swiss Chard with Soft Polenta

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.

Cooking Light OCTOBER 2002

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

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)

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

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Pancetta and Swiss Chard with Soft Polenta recipe