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Sautéed Swiss Chard with Pancetta

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 25 mins

Serves 8

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

Nutrition Information

  • calories 102
  • caloriesfromfat 76 %
  • protein 3.2 g
  • fat 8.7 g
  • satfat 2.3 g
  • carbohydrate 5.2 g
  • fiber 1.9 g
  • sodium 320 mg
  • cholesterol 4 mg

How to Make It

  1. 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.