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

EatingWell Test Kitchen
Source: EatingWell Magazine, December 2006


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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.

Nutrition Facts

62 calories; protein 3g 6% DV; carbohydrates 4.8g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 7% DV; sugars 1.2g; fat 3.9g 6% DV; saturated fat 1.2g 6% DV; cholesterol 5mg 2% DV; vitamin a iu 4716.5IU 94% DV; vitamin c 15.4mg 26% DV; folate 12mcg 3% DV; calcium 50.1mg 5% DV; iron 1.9mg 11% DV; magnesium 70.9mg 25% DV; potassium 452.9mg 13% DV; sodium 251.5mg 10% DV; thiaminmg 4% DV.

Reviews (4)

Read More Reviews
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this last night with our first swiss chard from the garden. I loved the combination of the chard and the walnuts. Next time I'll probably use bacon instead of pancetta since it was 5.99 for 4 ounces! Pros: easy recipe and it doesn't take long to make Cons: pancetta is expensive Read More
Rating: 5 stars
Delicious and Good Variety of Textures I used tofu bacon because we had some extra for my vegetarian son; it would be better with pancetta (but less healthful). The shallots gave it a sweet taste. Pros: Good variety of textures easy to prepare Read More
Rating: 4 stars
I'd use a teaspoon instead of a tablespoon of lemon juice -- as-is the lemon overtakes all of the other flavors. It seems to have potential but it's hard to tell with such an overwhelming lemon flavor. Read More
Rating: 4 stars
I used 1/3 cup of chopped walnuts because we love the crunch of nuts in recipes like this. I thought it was a good prep for chard. Next time I think I'll use speck instead of the pancetta for a smokier flavor. Read More