Thursday, March 31, 2011

Swiss Chard & Pancetta

I had a ton of fresh Swiss Chard from my CSA Harvest 2U  Box from LAST WEEK!!! Yes... if you wash and properly store greens they will last for up to 2 weeks!!!  I came up with this side dish and just had to share.  My kids loved it.... and that makes me happy!!!

6-8 Cups of Swiss Chard
1 (4oz) Container Diced Pancetta
1 Shallot, Finely Diced
1 Garlic Clove, Minced
1 Tablespoon Olive Oil
Kosher Salt and Pepper to Taste
Parmesan Cheese, Grated

When you purchase Swiss Chard, take it home... thoroughly wash each leaf and wrap in paper towel.  You want the leaves to be a little wet.  Place the roll of greens in a zip lock bag... remove as much of the air and put in refrigerator. They will keep for up to 2 weeks.

The stems and spines are perfectly edible... I find them to be rough.  I remove them
Chop the Swiss Chard and set aside.

Get all your ingredients ready and heat your skillet.

Add the Pancetta to the hot skillet without any oil.

Cook for approximately 2 minutes to render some of the fat.

 Add the Shallot and the Garlic, cook for about 1 minute.

Add the Swiss Chard, Olive Oil, Salt and Pepper to taste

Cook until the Swiss Chard wilts.

Sprinkle with Parmesan Cheese right before serving. It is so delicious. I know that 6-8 Cups of Swiss Chard sounds like a lot... but it's not. They whither down significantly. You can also substitute for other greens like Spinach, Kale, Mustard, or even Arugula. Get comfortable with using greens... they are a wonderful way to add so much nutrients to a meal!

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