Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Any bitter green makes a great companion for the rich, creamy polenta, says Chiarello. Choose kale, broccoli rabe, or mustard greens in place of the chard.

Chef Michael Chiarello
Recipe by Cooking Light October 2002

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1/2 cup chard mixture, 1/2 cup polenta, and 1 tablespoon parmesan)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pancetta in a large skillet coated with cooking spray over medium heat until crisp (about 10 minutes). Remove pancetta from pan.

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  • Add garlic to drippings in pan; sauté 30 seconds. Add broth and thyme; bring to a boil. Cook until mixture is reduced to 3/4 cup (about 5 minutes).

  • Add chard, salt, and pepper, tossing to coat. Cover, reduce heat, and simmer 3 minutes or until chard is tender. Serve over Soft Polenta; top with pancetta and Parmesan.

  • (Totals include Soft Polenta)

Nutrition Facts

322 calories; calories from fat 29%; fat 10.5g; saturated fat 5.9g; mono fat 2.9g; poly fat 0.5g; protein 23.5g; carbohydrates 35.9g; fiber 1g; cholesterol 37mg; iron 2mg; sodium 955mg; calcium 392mg.
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