Sautéed Chard with Pancetta

Sautéed Chard with Pancetta Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
The pancetta (Italian unsmoked bacon) renders a small amount of fat, which is then used to sauté the chard. Serve this robust side with steaks, roast chicken, or roast pork.


6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 37
Caloriesfromfat 51 %
Fat 2.1 g
Satfat 1 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 2.4 g
Carbohydrate 2.6 g
Fiber 1 g
Cholesterol 5 mg
Iron 1.1 mg
Sodium 224 mg
Calcium 49 mg


2 bunches Swiss chard (about 3/4 pound)
1 ounce pancetta, diced (about 1/4 cup)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoons grated fresh Parmigiano-Reggiano cheese


1. Rinse and drain chard; pat dry with paper towels. Trim stalks from chard leaves, reserving stalks and leaves. Coarsely chop stalks to equal 1 cup; discard remaining stalks. Chop leaves.

2. Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add garlic and chard stalks to pan; sauté 2 minutes or until tender, stirring frequently. Add half of chard leaves to pan; sauté 1 minute or until leaves wilt, stirring frequently. Add remaining chard leaves and pepper to pan; sauté 1 minute or until leaves wilt, stirring frequently. Sprinkle with cheese.


Lorrie Hulston,

April 2008
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