Inspired by a dish from the Kitchen restaurant in Boulder, Colorado, this quick recipe incorporates pancetta--which, like other cured meats, is a classic partner for chard. Fresh chiles add a spicy bite.
3 tablespoons extra-virgin olive oil
1/2 cup (2 oz.) chopped pancetta
2 garlic cloves, thinly sliced
2 fresh red chiles such as Fresno or jalapeño, finely chopped
2 pounds Swiss chard, leaves whole, stems and ribs removed and chopped
1/2 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large pot over medium-high heat. Cook pancetta, stirring, until crispy, about 3 minutes. Add garlic, chiles, and chard stems and ribs and cook until slightly softened, about 4 minutes. Add chard leaves and pepper, cover pot, and cook until wilted, stirring occasionally, about 6 minutes.
Fabulous flavor, but beware old leathery chard, only fresh, high quality, preferably organic chard will do. A simple grilled chicken breast over a bed of this wonderful green makes a perfect, light, flavorful meal.
recipe through two steps. First we reduced the 3TBSP olive oil to 1 "ish" TBSP. Then we removed much of the fat after the pancette was cooked. Leaving some fat is essential though as the pancetta fat at this point is what also adds the great flavor. Neither fat reduction step sacrified taste as this was simply delcious. If you want a little acid brightening, as we did on the second and third times we made this, try adding about 1 TBSP of high quality balsamic vinegar or Myer lemon (sweeter than others) juice at the end. Chard is the favorite green veggie in our household and this recipe is a definite keeper
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