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Sautéed Chard w/ Pancetta

Source of Recipe

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Sautéed Chard w/ Pancetta

Cooking Light - April 2008 - Lorrie Hulston,
Not yet rated
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.

Ingredients:
2 bunches Swiss chard (about 3/4 pound)
1 ounce pancetta, diced (about 1/4 cup)
2 garlic cloves, minced
1/4 teaspoon crushed red pepper
2 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation:
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.

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.

One serving equals: Calories 37 (Calories from fat 51 %); Fat 2.1 g (Satfat 1 g, Monofat 0.9 g, Polyfat 0.2 g); Protein 2.4 g; Carbohydrate 2.6 g; Fiber 1 g; Cholesterol 5 mg; Sodium 224 mg