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Sautéed Chard with Pancetta

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.