Chard with Shallots, Pancetta And Walnuts

1. 1

   Cook pancetta in a Dutch oven over medium heat, stirring, until it begins to brown, 4 to 6 minutes.

2. 2

   Using a slotted spoon, transfer to a plate lined with paper towels.

3. 3

   Add shallots, chard stems and thyme to the pan drippings and cook, stirring, until the shallots begin to brown, 4 to 5 minutes.

4. 4

   Add chard leaves, water and lemon juice and cook, stirring, until wilted, about 2 minutes.

5. 5

   Cover and cook until tender, 2 to 4 minutes more.

6. 6

   Remove from the heat; stir in the pancetta, walnuts and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.