Chard with Shallots, Pancetta & Walnuts

http://www.eatingwell.com/recipes/chard_with_shallots_pancetta_walnuts.html

From EatingWell:  December 2006, EatingWell for a Healthy Heart Cookbook

For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.

6 servings, 2/3 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 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

Preparation

1. 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.
2. 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.

Nutrition

Per serving : 62 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 5 mg Cholesterol; 5 g Carbohydrates; 3 g Protein; 2 g Fiber; 252 mg Sodium; 452 mg Potassium

Exchanges: 1 vegetable, 1 fat

Tips & Notes

• 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, allow some of the water to cling to the leaves. It helps steam the chard and prevents a dry finished dish.