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Photo: Randy Mayor; Styling: Leigh Ann Ross Photo by: Photo: Randy Mayor; Styling: Leigh Ann Ross

Sautéed Chard with Pancetta

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.

Cooking Light APRIL 2008

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

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

Preparation

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.

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
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Sautéed Chard with Pancetta recipe

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