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.
Sautéed Swiss Chard with Pancetta
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.
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- Calories: 102
- Calories from fat: 76%
- Protein: 3.2g
- Fat: 8.7g
- Saturated fat: 2.3g
- Carbohydrate: 5.2g
- Fiber: 1.9g
- Sodium: 320mg
- Cholesterol: 4mg
- 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
- 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.
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