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Chard with Shallots, Pancetta & Walnuts

From: EatingWell

For this simple sauteed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

Servings: 6 servings, 2/3 cup each
Prep: 25 mins
Total: 25 mins
Rated : Not yet rated
Ingredients
2 thin slices  pancetta, (1 1/2 ounces), diced (see Tip)
2 medium  shallots, thinly sliced
1 pound  chard, stems and leaves separated, chopped (see Note)
1 teaspoon  chopped fresh thyme
1/4 cup  water
1 tablespoon  lemon juice
2 tablespoons  chopped walnuts, toasted (see Tip)
1/4 teaspoon  freshly ground pepper
Directions
1. 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.
2. 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.
Tips:
Pancetta 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.
Note:
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.
Nutrition Facts
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


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