For this simple sauteed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.
pancetta, (1 1/2 ounces), diced (see Tip)
shallots, thinly sliced
chard, stems and leaves separated, chopped (see Note)
chopped fresh thyme
chopped walnuts, toasted (see Tip)
freshly ground pepper
Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes. Using a slotted spoon
, transfer to a plate lined with paper towels.
Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes. Add chard leaves, water and lemon juice
and cook, stirring, until wilted, about 2 minutes. Cover and cook until tender, 2 to 4 minutes more. Remove from the heat; stir in the pancetta, walnuts and pepper.
is an unsmoked Italian bacon usually found in the deli section of large supermarkets and specialty food stores. Regular or turkey bacon may be substituted.
To toast chopped walnuts: Cook in a small dry skillet
over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
After washing the chard, allow some of the water to cling to the leaves. It helps steam
the chard and prevents a dry finished dish.
Calories 62, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 5 mg, Sodium 252 mg, Carbohydrate 5 g, Fiber 2 g, Protein 3 g, Potassium 452 mg. Daily Values: Vitamin A 90%, Vitamin C 25%. Exchanges: Vegetable 1,Fat 1
Percent Daily Values are based on a 2,000 calorie diet