Sautéed Chard with Pancetta

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.

Yield: 6 servings (serving size: 1/2 cup chard mixture and 1 teaspoon cheese)

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.

Nutritional Information

Calories:

37 (51% from fat)

Fat:

2.1g (sat 1g,mono 0.9g,poly 0.2g)

Protein:

2.4g

Carbohydrate:

2.6g

Fiber:

1g

Cholesterol:

5mg

Iron:

1.1mg

Sodium:

224mg

Calcium:

49mg