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

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

2/3 cup
62 calories; protein 3g; carbohydrates 4.8g; dietary fiber 1.9g; sugars 1.2g; fat 3.9g; saturated fat 1.2g; cholesterol 5mg; vitamin a iu 4716.5IU; vitamin c 15.4mg; folate 12mcg; calcium 50.1mg; iron 1.9mg; magnesium 70.9mg; potassium 452.9mg; sodium 251.5mg.

1 vegetable, 1 fat