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Chard with Shallots, Pancetta & Walnuts

  • 25 m
  • 25 m
EatingWell Test Kitchen
“For this simple sautéed chard, flavored with rich-tasting pancetta and walnuts, we prefer the milder taste of green chard.”


    • 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


  • 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.
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