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Swiss chard with pancetta

It’s always fun to try something you’ve never had before. Today, it was swiss chard. I ended up adding some spinach I had in the fridge because the enormous bunch of swiss chard cooked down into almost nothing. I really liked the swiss chard, especially with the pancetta. If I hadn’t have added a couple of handfuls of spinach, it would have been too greasy. I liked that this recipe used the stems because I hate to waste things. The red wine vinegar at the end adds a great acidity to the greens.

Swiss Chard with Pancetta (Food and Wine)

Serves 4-6


  1. 2 tablespoons extra-virgin olive oil
  2. 2 ounces pancetta, finely diced
  3. 2 garlic cloves, thinly sliced
  4. 1/2 teaspoon chopped rosemary
  5. 1 1/2 pounds Swiss chard or rainbow chard, stems and inner ribs cut into 1/2-inch pieces, leaves cut into 1-inch ribbons
  6. Salt and freshly ground pepper
  7. 1 1/2 teaspoons red wine vinegar


  1. Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season with salt and pepper and cook, tossing, until wilted, about 5 minutes. Stir in the vinegar, toss to coat and serve.


The chard ca


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