Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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The pancetta (Italian unsmoked bacon) renders a small amount of fat, which is then used to sauté the chard. Serve this robust side with steaks, roast chicken, or roast pork.

Lorrie Hulston
Recipe by Cooking Light April 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse and drain chard; pat dry with paper towels. Trim stalks from chard leaves, reserving stalks and leaves. Coarsely chop stalks to equal 1 cup; discard remaining stalks. Chop leaves.

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  • Heat a large nonstick skillet over medium-high heat. Add pancetta to pan; sauté 2 minutes or until lightly browned, stirring frequently. Add garlic and chard stalks to pan; sauté 2 minutes or until tender, stirring frequently. Add half of chard leaves to pan; sauté 1 minute or until leaves wilt, stirring frequently. Add remaining chard leaves and pepper to pan; sauté 1 minute or until leaves wilt, stirring frequently. Sprinkle with cheese.

Nutrition Facts

37 calories; calories from fat 51%; fat 2.1g; saturated fat 1g; mono fat 0.9g; poly fat 0.2g; protein 2.4g; carbohydrates 2.6g; fiber 1g; cholesterol 5mg; iron 1.1mg; sodium 224mg; calcium 49mg.
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