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
Sautéed Swiss Chard with Pancetta
piacere Posted: 12/10/09
krparrish Posted: 02/19/10
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.