For this Italian-inspired, simple sautéed chard with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.
|Prep Time:||25 minutes|
|Ready in:||25 minutes|
|Yield:||6 servings, 2/3 cup each|
|Ease of Prep:||Easy|
|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|
- 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.
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 for these recipes, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.
Health Advantages: diabetes appropriate, heart healthy, low sat fat, low cholesterol, low sodium, low carb, low calorie, healthy weight.
|Servings Per Recipe: 6|
|Amount Per serving|
|Calories:||76 cal||Carbohydrate Servings:||0|
|Carbohydrates:||5 g||Dietary Fiber:||2 g||Cholesterol:||5 mg|
|Fat:||6 g||Sodium:||251 mg||Saturated Fat:||1 g|
|Protein:||3 g||Potassium:||452 mg||Monounsaturated Fat:||1 g|
|Nutrition Bonus:||Vitamin K (346% daily value), Vitamin A (90% dv), Vitamin C (25% dv), Magnesium (18% dv).|
|Exchanges:||1 vegetable, 1 fat|