Chard with Shallots, Pancetta And Walnuts
.
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
pancetta
1 1/2 ounces, diced |
*
|
| 2 | medium |
shallots
thinly sliced |
*
|
| 1 | pound |
chard stems
leaves separated, chopped |
* |
| 1 | teaspoon |
thyme
chopped fresh |
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
walnuts
chopped, toasted |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
pancetta
1 1/2 ounces, diced |
*
|
| 2 | medium |
shallots
thinly sliced |
*
|
| 453.6 | g |
chard stems
leaves separated, chopped |
* |
| 5 | ml |
thyme
chopped fresh |
*
|
| 59 | ml |
water
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
walnuts
chopped, toasted |
|
| 1.3 | ml |
black pepper
freshly ground |
|
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.
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.
