Sautéed Swiss Chard with Pancetta

Photo: Annabelle Breakey; Styling: Randy Mon

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.

Yield: Serves 8
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Nutritional Information

Amount per serving
  • 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


  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.
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