Sautéed Chard with Pancetta

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.

Yield: 6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 51%
  • Fat: 2.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.4g
  • Carbohydrate: 2.6g
  • Fiber: 1g
  • Cholesterol: 5mg
  • Iron: 1.1mg
  • Sodium: 224mg
  • Calcium: 49mg


  • 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sautéed Chard with Pancetta Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy