Chard with Shallots, Pancetta & Walnuts

Chard with Shallots, Pancetta & Walnuts

4 Reviews
From: EatingWell Magazine, December 2006

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

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 thin slices pancetta, (1½ ounces), diced (see Tip)
  • 2 medium shallots, thinly sliced
  • 1 pound chard, stems and leaves separated, chopped (see Note)
  • 1 teaspoon chopped fresh thyme
  • ¼ cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped walnuts, toasted (see Tip)
  • ¼ teaspoon freshly ground pepper


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  • Ready In

  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.
  • 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 information

  • Serving size: ⅔ cup
  • Per serving: 62 calories; 4 g fat(1 g sat); 2 g fiber; 5 g carbohydrates; 3 g protein; 12 mcg folate; 5 mg cholesterol; 1 g sugars; 0 g added sugars; 4,716 IU vitamin A; 15 mg vitamin C; 50 mg calcium; 2 mg iron; 252 mg sodium; 453 mg potassium
  • Nutrition Bonus: Vitamin A (94% daily value), Vitamin C (25% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1 fat

Reviews 4

September 05, 2013
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By: EatingWell User
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
August 14, 2012
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By: EatingWell User
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
December 12, 2009
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By: jordanhorowitz
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.
November 28, 2009
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By: EatingWell User
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.
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