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Chard with Shallots, Pancetta & Walnuts

December 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.4 (28 votes)

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



READER'S COMMENT:
"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. "
Chard with Shallots, Pancetta & Walnuts Recipe

Makes: 6 servings, 2/3 cup each

Active Time:

Total Time:

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.

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.

Nutrition

Per serving: 62 calories; 4 g fat (1 g sat, 1 g mono); 5 mg cholesterol; 5 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 252 mg sodium; 452 mg potassium.

Nutrition Bonus: Vitamin K (346% daily value), Vitamin A (90% dv), Vitamin C (25% dv), Magnesium (18% dv).

Exchanges: 1 vegetable, 1 fat


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