Swiss Chard With Pancetta


  • 0.5 teaspoon(s) chopped rosemary
  • 2 clove(s) garlic
  • Salt and freshly ground pepper
  • 2 ounce(s) pancetta
  • 2 tablespoon(s) extra-virgin olive oil
  • 1.5 pound(s) Swiss chard or rainbow chard
  • 1.5 teaspoon(s) red wine vinegar

Heat the oil in a large, deep skillet. Add the pancetta, garlic and rosemary and cook over moderately high heat until the garlic is softened, about 2 minutes. Add the chard stems and cook, stirring occasionally, until crisp-tender and lightly browned, about 7 minutes. Add the chard leaves, season...

View full recipe at Food & Wine


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