Chard with Shallots, Pancetta & Walnuts

Rating: 4.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

total:
25 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

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

Serving Size: 2/3 cup
Per Serving:
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.
Exchanges:

1 vegetable, 1 fat

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Reviews (3)

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
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
09/05/2013
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
EatingWell User
Rating: 5 stars
08/14/2012
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
jordanhorowitz@verizon.net
Rating: 4 stars
10/30/2011
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
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EatingWell User
Rating: 4 stars
10/30/2011
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
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