Chard with Shallots, Pancetta And Walnuts

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.