Sauteed Chard with Pancetta

1. 1

   In a large skillet, cook the pancetta over moderate heat until crisp.

2. 2

   Meanwhile, cut the chard stems from the leaves where the leaf meets the stem.

3. 3

   Slice the leaves into 1-inch-wide strips and the stems into 1/4-inch pieces.

4. 4

   Wash the leaves and stems and lightly dry.

5. 5

   Add the garlic to the pancetta in the skillet and cook until golden, about 2 minutes.

6. 6

   Increase the heat to moderately high and add the chard in 3 batches, allowing each batch to wilt slightly before adding the next.

7. 7

   Reduce the heat to moderate and continue to cook until the liquid is almost evaporated and the stems are tender, about 15 minutes.

8. 8

   If the skillet seems dry, add 3 tablespoons of water.

9. 9

   Season with salt and pepper, transfer to a bowl and serve.

* Per serving · 4 servings · Values may vary.

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