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.