Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)

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.

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Very good!

mandofan
August 14, 2017
I subbed in bacon because...well...bacon beats pancetta and it's cheaper and it's what I had.  Otherwise, made to specs.  Really tasty and easy.  That said, the yield seems a bit off.  My two bunches came in at about .65 of a pound and yielded three servings of a little less than half a cup.  

SuzanneM's Review

SuzanneM
January 09, 2012
Very delicious way to serve chard. I was looking for something seasonal besides the usual green beans or frozen vegetables to serve with a grilled rack of pork. This was a great side dish. The greens were cooked perfectly using this two-step method, and were nicely seasoned. I made two small changes: I used bacon as I had some left from another use. I also added a teaspoon of red wine vinegar (I was cooking this from memory, and apparently confused it with another recipe I had researched.) It was a really nice addition and I have added it to the ingredient list. I highly recommend this recipe for an often underused vegetable.